The potato is in almost every home pot: mash, latkes, kugel and hamin. 100 g of fresh potato with the skin is only 77 kcal.
IllustrationPer 100 g
| Form | kcal | Protein, g | Fat, g | Carbs, g | Fibre, g |
|---|---|---|---|---|---|
| Fresh, with skin | 77 | 2 | 0.1 | 17.5 | 2.2 |
| Boiled, peeled, with salt | 85 | 1.7 | 0.1 | 18.1 | 1.8 |
| Roasted, no fat | 95 | 2.5 | 0.1 | 18.8 | 2.7 |
| Steamed | 61 | 1.5 | 0.1 | 13.8 | 2.1 |
| Fried chips | 222 | 4.1 | 7.5 | 35.8 | 4.5 |
How many grams go into each type of hamin, and its share of the pot
The percentage is its share of the dish by weight
The ingredients that appear with it most often in the same recipes
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100 g of fresh potato with the skin has 77 kcal, and boiled peeled potato has 85 kcal. Fried chips go up to 222 kcal.
Whole or halved medium potatoes that hold their shape through a long cook. They cook slowly, turn brown in the sauce and take on the flavour of the meat.
About 20 minutes in boiling water for medium pieces, until a knife goes in easily.
IllustrationDry chickpeas are the base of hummus, falafel and dafina.
IllustrationOne egg holds an omelette, a cake and matzah balls together, and in hamin it turns into a brown haminado.
IllustrationShank is the cut hamin is built on: plenty of connective tissue that turns soft enough to fall apart with a fork after a long slow cook.