Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
330
Calories
6g
Protein
14g
Fat
48g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 russet potatoes (about 3 pounds), peeled, coarsely shredded
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoons freshly ground black pepper
- 8 tablespoons vegetable oil, divided
- 2 bunches scallions, greens and whites separated, thinly sliced
- Coarse sea salt (such as Maldon)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes