polish

Crispy Potato and Sauerkraut Skillet Cake with Fried Egg

Name: Crispy Potato and Sauerkraut Skillet Cake with Fried Egg
Yield: 1 serving
Cuisine: polish
Ingredients: 232 g potato, grated; 125 g sauerkraut, well drained and chopped; 63 g onion, grated; 22 g all-purpose flour; 89 g egg; 18 g rapeseed oil; 27 g sour cream; 2 g salt; 0.89 g black pepper

This dish pairs potato, grated with sauerkraut, well drained and chopped, egg and onion, grated. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety Vegetarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

21 g Protein

69 g Carbohydrates

32 g Fat

11 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

232g potato, grated 179 kcal
125g sauerkraut, well drained and chopped 24 kcal
63g onion, grated 25 kcal
22g all-purpose flour 80 kcal
89g egg 127 kcal
18g rapeseed oil 159 kcal
27g sour cream 53 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

potatosauerkraut
Squeeze sauerkraut well and chop it finer. Grate the potato on the large holes; squeeze out excess liquid.
potatosauerkrautonionall-purpose floureggsaltblack pepper
Mix grated potato, sauerkraut, onion, flour, egg, salt, and black pepper in a bowl until evenly combined.
rapeseed oil
Heat rapeseed oil in a nonstick skillet over medium heat. Press the mixture into an even round, about 1/2-inch thick.
Cook until deeply browned and crisp, 6-8 minutes. Flip carefully and cook the second side 6-7 minutes.
eggrapeseed oil
In a small pan (or after removing the cake), fry the egg in a little of the remaining oil until the white sets.
potatosauerkrauteggsour cream
Top the potato-sauerkraut cake with the fried egg and serve hot with a spoon of sour cream.