RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.054
Energy (kCal)	1.7311
Carbohydrates (g)	0.3223
Total fats (g)	0.0659
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0003
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0017
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0008
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0015
Proline (g)	0.0027
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0252
Adjusted Protein (g)	0.0000
Cystine (g)	0.0002
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.0059
Copper, Cu (mg)	0.0037
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0177
Total lipid (fat) (g)	0.0659
Vitamin K (phylloquinone) (g)	20.5000
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0002
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.1478
Folate, total (g)	2.5128
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	105.5928
Energy (kcal)	1.7311
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0020
Fatty acids, total saturated 14:1 (g)	0.0001
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0005
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.0787
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	2.6502
Lutein + zeaxanthin (g)	69.8937
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0021
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	1.0291
Fatty acids, total saturated 16:0 (g)	0.0045
Carbohydrate, by difference (g)	0.3223
Vitamin D (IU)	0.0000
Fructose (g)	0.0280
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0037
Tyrosine (g)	0.0010
Potassium, K (mg)	10.0242
Fatty acids, total saturated 12:0 (g)	0.0005
Vitamin A, RAE (g)	5.2694
Serine (g)	0.0017
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0018
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0316
Histidine (g)	0.0008
Isoleucine (g)	0.0015
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0205
Water (g)	3.4512
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	63.2389
Sodium, Na (mg)	0.7474
Iron, Fe (mg)	0.0837
Energy (kJ)	7.2199
Ash (g)	0.0360
Caffeine (mg)	0.0000
Glycine (g)	0.0018
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.0022
Fatty acids, total polyunsaturated (g)	0.0026
Vitamin E (alpha-tocopherol) (mg)	0.0132
Sucrose (g)	0.0109
Vitamin B-6 (mg)	0.0025
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0023
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.0083
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)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0022
Folate, food (g)	2.5128
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0083
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0003
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	0.3017
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0383
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	2.1305
Fatty acids, total saturated 10:0 (g)	0.0005
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0024
Glutamic acid (g)	0.0031
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0026
Folate, DFE (g)	2.5128
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	0.0774
Tryptophan (g)	0.0006
Threonine (g)	0.0015
Fatty acids, total polyunsaturated 18:1 c (g)	0.0001
Manganese, Mn (mg)	0.0063
Protein (g)	0.0540
Cryptoxanthin, beta (g)	0.1925
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0059
Betaine (mg)	0.0000
Phosphorus, P (mg)	1.2212
Tocopherol, gamma (mg)	0.0073

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. PEEL 3 medium russet potatoes. | 2. GRATE potatoes using a medium grate on a hand-held grater, or use a food processor with a grate attachment. | 3. SQUEEZE out excess water (but not too much); TOSS potatoes with 1/2 teaspoon fresh lemon juice. | 4. ADD grated potatoes, 1 tablespoon grated white onion, 1 teaspoon chopped fresh parsley, 1/2 teaspoon fresh lemon juice, 1/4 teaspoon coarse salt (Kosher salt), 1 dash ground white pepper, 1 pinch freshly nutmeg; COMBINE potatoes with ingredients until well-combined. | 5. HEAT enough butter in a on-stick skillet to fry potatoes, over moderate heat. | 6. ADD desired amount of potato mixture into skillet with melted butter, forming into a patty shape without pressing too hard, using a spatula. | 7. FRY potatoes slowly until golden and crisped on one side; TURN hash browns carefully with spatula: CONTINUE to fry until golden and crisped. | 8. PLACE cooked hash browns on a plate with absorbent paper, covering to keep warm until served. | 9. SERVE hash browns as they are, or add a sprinkle of salt or other seasoning if desired, or with ketchup and/or sour cream (my German friend serves hers with sour cream -- but the closest I had for my photo was creamed horseradish!). | 10. ENJOY hash browns as a breakfast or dinner side dish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
russet potato	3		peeled	-	-	-	-
white onion	1	tablespoon	grated	-	-	-	-
parsley	1	teaspoon	chopped	0.45	0.0791	0.0371	0.0099
lemon juice	1/2	teaspoon		0.5592	0.1754	0.0089	0.0061
salt	1/4	teaspoon	coarse	-	-	-	-
white pepper	1	dash		-	-	-	-
nutmeg	1	pinch	grated	0.7219	0.0678	0.008	0.0499
butter				-	-	-	-

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

Cooking in progress....

Lacy Crisp German-Style Hash Browns