Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 5.9% of RDA
• Calories: 32.2% of RDA
• Carbs: 4.6% of RDA
• Fat (total lipid): 32.9% of RDA
• Fiber: 5.4% of RDA
• Fructose: 0.7% of RDA
• Protein: 10.3% of RDA
• Sodium: 16.3% of RDA
• Sugar: 3.8% of RDA
• Vitamin A (IU): 5.1% of RDA
• Vitamin B6: 5.2% of RDA
• Vitamin C: 8.0% of RDA
• Iron: 3.4% of RDA
• Magnesium: 6.4% of RDA
• Manganese: 1.8% of RDA
• Niacin: 13.8% of RDA
• Potassium: 10.5% of RDA
• Zinc: 6.8% of RDA
If all nutritional components are less than 50% of RDA
(and all vitamins and minerals are less than 400% of RDA)
the recipe gets a “Bon Appétit” rating.
Fat (total lipid)
red potato|coconut oil|bacon|scallion|mozzarella cheese (whole milk)|ground pepper
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Preheat oven to 400°F.
Arrange the potatoes in a single layer in a cast iron skillet or oven proof pan (or baking sheet). Spray with a light coating of cooking oil spray and bake for about 30 minutes, mixing them around halfway through cook time, until they are crisp and golden.
Remove from oven, add the bacon, and place back into the oven for a further 10 minutes or until the bacon is crispy.
Remove from oven, make four wells in the hash, crack an egg into each well and arrange the mozzarella around each egg.
Place skillet (or pan) back into the oven until the whites are set and the eggs are cooked to your liking. Serve immediately.
This recipe has the following nutrient totals:
Protein 8.73 g
Carbohydrates 9.55 g
Iron 0.61 mg
Fiber 1.14 g
Calcium 59.4 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.