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Potato Hot Pot Recipe
|Pork sausages||1 Pound|
|Sour cream||5 Tablespoon|
|Dried thyme||1 Pinch|
|Dried oregano||1 Pinch|
|Garden cress||1⁄2 Bunch (50 gm)|
|Lemon juice||1⁄2 Teaspoon|
Calories 580 Calories from Fat 381
% Daily Value*
Total Fat 43 g65.4%
Saturated Fat 17.5 g87.3%
Trans Fat 0 g
Cholesterol 334.8 mg
Sodium 787 mg32.8%
Total Carbohydrates 26 g8.8%
Dietary Fiber 3.9 g15.6%
Sugars 4.2 g
Protein 25 g50.6%
Vitamin A 32.4% Vitamin C 58.7%
Calcium 12.4% Iron 19.9%
*Based on a 2000 Calorie diet
Cover with water, bring to the boil and simmer for 15-20 minutes, until tender.
Drain and slice.
Hard-cook the eggs.
Shell and slice.
Broil the sausages until well browned on all sides, then slice.
Mix together the sour cream, salt, pepper, thyme and oregano.
Layer the potato, egg and sausage slices in a well greased baking pan, finishing with a layer of potatoes.
(Reserve a few sausage and egg slices for the garnish.) Pour over the sour cream mixture and dot with the butter, cut into small pieces.
Bake in a moderately hot oven (400° F) for 30 minutes.
Meanwhile, cut the cress, rinse in cold water, and dry well.
Mix the lemon juice, oil, sugar and salt with the cress.
Garnish the hot pot with the reserved slices of egg and sausage and the cress salad.