Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Biscuit | 1 medium (45g) | 166 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- 2 cups diced peeled potatoes
- ½ cup chopped white onion
- 1-1/2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 2 cups water
- 4 cups fresh corn
- 2-3/4 cups fresh milk, divided
- ¼ cup sliced green onions
- 2 tablespoons fresh minced parsley
- 6 hard cooked eggs, sliced
- 3 cups biscuit mix
Directions
Place potatoes, onion, salt, pepper and water in a saucepan.
Bring to a boil and boil uncovered for 5 minutes.
Add corn and return to boiling and boil for 2 minutes.
Drain. Add 1-3/4 cups milk, green onions and parsley.
Pour into a greased baking dish.
Top with eggs.
Mix biscuit mix and remaining milk until smooth; drop by teaspoonfuls onto corn mixture.
Bake at 450 for 15 minutes.