RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	11.2483
Energy (kCal)	250.8619
Carbohydrates (g)	2.8488
Total fats (g)	21.8483
Fatty acids, total saturated 20:0 (g)	0.0155
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1855
Fatty acids, total polyunsaturated 17:1 (g)	0.0040
Fatty acids, total trans-monoenoic (g)	0.3829
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0144
Fatty acids, total saturated 4:0 (g)	0.3640
Fatty acids, total trans (g)	0.4577
Riboflavin (mg)	0.1888
Tocopherol, beta (mg)	0.0000
Lactose (g)	1.9608
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0063
Fatty acids, total polyunsaturated 24:1 c (g)	0.0006
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	1.8205
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.3881
Proline (g)	1.4550
Fatty acids, total polyunsaturated 18:1 t (g)	0.3829
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.1170
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	6.9147
Copper, Cu (mg)	0.0224
Maltose (g)	0.0000
Zinc, Zn (mg)	1.4798
Total lipid (fat) (g)	21.8483
Vitamin K (phylloquinone) (g)	1.7535
Cholesterol (mg)	70.2250
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0391
Menaquinone-4 (g)	3.4500
Phytosterols (mg)	0.0853
Folate, total (g)	6.8545
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0104
Vitamin A, IU (IU)	570.0053
Energy (kcal)	250.8619
Fatty acids, total saturated 16:1 undifferentiated (g)	0.4098
Fatty acids, total saturated 14:1 (g)	0.0771
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.3161
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0035
Sugars, total (g)	2.0837
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0115
Vitamin C, total ascorbic acid (mg)	0.5216
Lutein + zeaxanthin (g)	2.3000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0006
Vitamin B-12, added (g)	0.0000
Valine (g)	0.8523
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0909
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	17.8816
Fatty acids, total saturated 16:0 (g)	5.8552
Carbohydrate, by difference (g)	2.8488
Vitamin D (IU)	7.9200
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.6935
Tyrosine (g)	0.6735
Potassium, K (mg)	99.0863
Fatty acids, total saturated 12:0 (g)	0.5581
Vitamin A, RAE (g)	160.7369
Serine (g)	0.6771
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.6655
Fatty acids, total trans-polyenoic 22:4 (g)	0.0006
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0035
Fatty acids, total saturated 22:0 (g)	0.0063
Fatty acids, total saturated 14:0 (g)	2.0782
Histidine (g)	0.4215
Isoleucine (g)	0.6257
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0466
Niacin (mg)	0.0903
Water (g)	52.9765
Fatty acids, total saturated 8:0 (g)	0.2006
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0046
Carotene, beta (g)	25.3035
Sodium, Na (mg)	253.4670
Iron, Fe (mg)	0.1005
Energy (kJ)	1050.5095
Ash (g)	1.7154
Caffeine (mg)	0.0000
Glycine (g)	0.2196
Fatty acids, total trans-polyenoic (g)	0.0748
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0035
Fatty acids, total saturated 18:2 undifferentiated (g)	0.8021
Fatty acids, total polyunsaturated (g)	1.0324
Vitamin E (alpha-tocopherol) (mg)	0.3109
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.0505
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.3216
Vitamin D (D2 + D3) (g)	0.1980
Vitamin D3 (cholecalciferol) (g)	0.1980
Lysine (g)	1.0524
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0109
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.4569
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0983
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0318
Folate, food (g)	6.8545
Fatty acids, total saturated 20:1 (g)	0.0167
Fatty acids, total monounsaturated (g)	5.9601
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.2518
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0621
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	16.1341
Fatty acids, total polyunsaturated 16:1 c (g)	0.1690
Fatty acids, total saturated (g)	12.1075
Vitamin B-12 (g)	0.6488
Calcium, Ca (mg)	391.9580
Fatty acids, total saturated 10:0 (g)	0.4652
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.3828
Glutamic acid (g)	2.3607
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0006
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	158.0150
Leucine (g)	1.2089
Folate, DFE (g)	6.8545
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0748
Fiber, total dietary (g)	0.0286
Tryptophan (g)	0.1631
Threonine (g)	0.4410
Fatty acids, total polyunsaturated 18:1 c (g)	1.9912
Manganese, Mn (mg)	0.0182
Protein (g)	11.2483
Cryptoxanthin, beta (g)	0.6658
Fatty acids, total saturated 18:1 undifferentiated (g)	5.2085
Betaine (mg)	0.3450
Phosphorus, P (mg)	243.6429
Tocopherol, gamma (mg)	0.1732

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> French >> French
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat oven to 350 degrees F. | 2. Coarsely chop/smash potatoes so that they are in small chunks (these are hash browns, after all); season with nutmeg, salt and pepper. | 3. In an omelet pan or cast iron skillet, heat oil over medium heat. | 4. Press potatoes into pan in an even layer; cook until underside is browned (potatoes will be fragrant and edges will start to look golden), about 4 to 5 minutes. | 5. Place potatoes in oven and cook until the top starts to brown, about 10 minutes (you want it to be stiff enough to flip without breaking). | 6. Carefully flip onto serving dish (or back into pan). | 7. Spread sour cream over the top, then sprinkle with cheese. | 8. Set to broil and return to oven to brown the top, 2 minutes. | 9. Garnish with chives (Jacques stuck them in a bunch, on end, in the center of the dish); serve in wedges. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	2		cooked peeled	-	-	-	-
nutmeg	1	pinch		0.7219	0.0678	0.008	0.0499
kosher salt black pepper			ground	-	-	-	-
cream	1/4	cup	sour	113.85	2.6622	1.403	11.1262
gruyere cheese	1/4	cup	grated	136.29	0.1188	9.8373	10.6722
chive				-	-	-	-

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

Cooking in progress....

Pommes Matiere (Old Fashioned Hash Browns)