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Danish Hash

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)144.2031
Energy (kCal)1375.889
Carbohydrates (g)44.2626
Total fats (g)69.2721
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Melt the 1/2 the butter in a skillet, saute the onions until golden, remove from pan and keep warm. | 2. Put the remaining butter in the skillet and saute the potato until they are turning brown. | 3. Add meat and cook for 2-3 minutes. Add the onions and cook until all is heated through. Traditionally, sailors put an egg that's still soft centered--either soft-boiled or fried--on top, but that's not necessary. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 3 ounces 484.785 22.2746 15.1474 40.824
    onion 2 chopped 88.0 20.548000000000002 2.42 0.22
    potato 1 1/2 cooked diced - - - -
    meat 1 lb cooked 517.104 0.0 101.5157 9.2081
    salt - - - -
    pepper - - - -
    egg 4 fried soft-boiled 286.0 1.44 25.12 19.02

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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