Rosemary Potato And Egg Salad Recipe
simple magic dish with irresistible flavors
Ingredients
- 2 medium size potatoes - boiled and cubed
- 2 soft boiled eggs - lightly crumbled
- 2 pieces of chicken ham/bacon - sliced thinly
- 10 garlic - chopped
- 2 sprigs of rosemary
- 1 tbsp oil
- Pepper and salt for taste
Directions
- In the heated oil, fry garlic and ham/bacon till light brown in color.
- Add potatoes and continue to fry for 2-3 mins.
- Put rosemary and season with salt and pepper.
- Give a good stir, remove from heat and mix in crumbled eggs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 189g | |
| Recipe makes 3 servings | |
| Calories 259 | |
| Calories from Fat 118 | 46% |
| Total Fat 13.21g | 17% |
| Saturated Fat 3.16g | 13% |
| Trans Fat 0.12g | |
| Cholesterol 153mg | 51% |
| Sodium 442mg | 18% |
| Potassium 719mg | 21% |
| Total Carbs 23.63g | 6% |
| Dietary Fiber 3.5g | 12% |
| Sugars 1.62g | 1% |
| Protein 12.29g | 20% |
