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Red beet potato pan

Red beet potato pan

Preparation time:
35 min
Difficulty level:

Nutritional values:

29 g
10 g
17 g


Egg, hen egg (organic, free range)Egg, hen egg (organic, free range)1 (60 g)
Beet, red beet (cooked)Beet, red beet (cooked) 62 ½ g
Shallots (fresh)Shallots (fresh)¼ (5 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Parsley (fresh)Parsley (fresh) 1 Pinch(s)
Rapeseed oilRapeseed oil ¾ Teaspoon
Potatoes (firm boiled, fresh)Potatoes (firm boiled, fresh)1 ⅞ (150 g)


Step 1:
Peel the potatoes and cut into small cubes. Heat some oil in a pan and fry the potato cubes in it, stirring occasionally, for 10-12 minutes. Cut the beet into cubes, add to the potatoes and fry for another 5 minutes.
Step 2:
In the meantime, peel and finely chop the shallot. Add to the pan and fry for 5 minutes. Wash and finely chop the parsley.
Step 3:
Heat some oil in another pan and add the eggs to the hot oil. Fry over medium heat for 3-5 minutes to make fried eggs. Divide the potato skillet among plates, and place 1 fried egg on each plate. Season with salt and pepper.

Macronutrient distribution:

The recipe Red beet potato pan is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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