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Potato hot-pot

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21 June 2011
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Amounts for servings:
1 kilogram potatoes
4 pieces of egg
6 spoons of sour cream
200 grams breadcrumbs
3 bits of salt
3 bits of black pepper
0.1 liters sunflower-oil
Difficulty:
Medium Medium Medium
Preparation time: 30 minutes
Cooking time: 15 minutes
Nutritional Information (one serving):
Calories
860 cal
Omega 3
586 mg
Omega 6
20449 mg
Vit. A
757 IU
DV:15%
Vit. B9
117 mcg
DV:29%
Vit. C
34 mg
DV:57%
Vit. D
24
Vit. E
5 mg
DV:24%
Vit. K
15 mcg
DV:18%
Ca
176 mg
DV:18%
Fe
5 mg
DV:27%
Mg
88 mg
DV:22%
Cholesterol
303 mg
DV:101%
Recipe tips
You can use heat resistant Jena dish.
1. Boil the skinned potatoes and the eggs. When the potatoes are soft and the eggs are hard-boile, skin them and remove the egg shells. Then slice them in round-shaped slices.

2. Put oil in a frying pan and add the breadcrumbs. Fry the breadcrumbs until dark brown. Now the layers are ready.

3. Butter a heat resistant dish and put some breadcrumbs at the bottom. Then add one layer of round-sliced potato. Then one layer of eggs, and one layer of sour cream. Continue with one layer of breadcrumbs, and add another layer of potatoes, eggs and sour cream. Leave some breadcrumbs and sour cream for the top. Add salt and pepper to each layer depending on your taste.

4. Put in a preheated oven (200°) and cook for 15 minutes.

5. Serve hot with some extra sour cream if needed. 

Variations
Instead of breadcumbs you can use sausages.
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