Ingredients
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Method
-
Preparation
Peel the potatoes and cut them into medium cubes, cut the bacon into smaller cubes, and finely chop the onion.
-
Rendering the bacon
Fry the bacon cubes in a dry, hot frying pan until the fat has rendered out and the pieces are crispy.
8 min -
Frying the onion
Add the onion to the rendered fat and fry until soft and translucent, then remove the pan from the heat and sprinkle over the paprika.
5 min -
Cooking the potatoes
Add the potato cubes to the pan, pour over water, then cover and simmer over a medium heat until tender.
20 min -
Seasoning
Season with salt and pepper to taste and, if needed, add a little more water so the potatoes do not catch and burn.
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Serving
Serve hot, topped with the crispy pieces of bacon.
| Nutrient | Total (4 servings) | 1 servings |
|---|---|---|
| Energy | 2 500 kcal | 625 kcal |
| Fat | 179 g | 45 g |
| of which saturates | 65 g | 16 g |
| Carbohydrates | 199 g | 50 g |
| Protein | 30 g | 7,4 g |
| Fibre | 27 g | 6,8 g |
An estimate calculated from the raw weight of the ingredients. Not included: water. Calculated with approximate data: onion. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: none of the tracked allergens
For sensitive digestion: onion (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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