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Roast Beef Hash With Roasted Shallots and Capers

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)44.3216
Energy (kCal)5668.6663
Carbohydrates (g)263.1158
Total fats (g)513.1245
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place shallots, capers and oil into a oven tempered pan and roast until the shallot caramelizes. | 2. Oven temperature should be 375°F. | 3. While roasting shallot mix, place roast beef. | 4. If potatoes are not mashed, follow the same process as the roast beef mix the potatoes and roast beef in a bowl. When the shallot mix is cool, strain off the oil (reserving the oil) and add the shallot mix to the bowl. | 5. Season to taste. | 6. In a well heated pan saute the hash until golden brown using the shallot oil. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    roast beef 1 cooked cooked 34.85 0.0 6.1313 1.1588
    potato 1 1/2 lbs cooked mashed 523.8998 119.0001 13.948 0.6124
    shallot 5 peeled cut 576.0 134.4 20.0 0.8
    caper 1/2 cup 15.824000000000002 3.3643 1.6237 0.5917
    salt pepper - - - -
    garlic 2 tablespoons roasted 25.33 5.6202 1.0812 0.085
    oil 2 1/2 cups 4489.5 0.0 1.435 509.835
    jalapeno 2 diced seeded 3.2625 0.7312 0.1024 0.0416

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



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