Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Bulgur | not in our table | 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
- =
- 1 medium onion, finely chopped
- 1 stalk celery, finely chopped
- 1 medium clove garlic, minced
- 1 tsp. paprika
- 2 cups peeled, diced all-purpose potatoes ( 1/2-inch pieces)
- 1 cup uncooked bulgur (medium grind)
- 1 1/2 tsp. soy sauce or tamari
- 2 cups low-sodium vegetable broth
- 1/2 tsp. salt
- 4 tsp. olive oil
- =
Directions
In large nonstick skillet, heat oil over medium heat. Add onion and celery and cook, stirring often, until onion is softened, about 7 minutes. Stir in garlic and paprika, then stir in potatoes and bulgur until evenly coated.
Stir soy sauce into broth and add to potato mixture along with salt. Season with freshly ground pepper to taste. Increase heat to high and bring to a boil. Cover, reduce heat to low and simmer without lifting lid until potatoes are tender, about 10 minutes.
Remove from heat and gently fluff hash with a fork. Let stand, covered, 5 minutes. Serve hot.