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Add a photoServings: 1
Ingredients
- 2 x Or possibly 3 potatoes
- 1 x Good handfull fresh dill, minced fine
- 2 Tbsp. Flour
- 1 1/2 c. Lowfat sour cream
- 4 x Large eggs (up to 6) Salt to taste
Directions
- Dice potatoes, rinse and put in pot with sufficient water to cover and salt.
- Bring to a boil and remove scum. Add in dill and cook covered till potatoes are done. Mix flour and lowfat sour cream with about 1/2 c. water, using an egg beater. When well mixed, stir into potatoes and water. Break Large eggs into bowl and ease into boiling mix without breaking. Cook till Large eggs are done; about 15 min. When fresh dill is unavailable, use dry dill or possibly even the juice from a jar of dill pickles. In place of Large eggs you can make an egg drop mix.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 957g | |
| Calories 1312 | |
| Calories from Fat 779 | 59% |
| Total Fat 88.18g | 110% |
| Saturated Fat 45.97g | 184% |
| Trans Fat 0.0g | |
| Cholesterol 1013mg | 338% |
| Sodium 576mg | 24% |
| Potassium 2450mg | 70% |
| Total Carbs 93.16g | 25% |
| Dietary Fiber 9.2g | 31% |
| Sugars 16.75g | 11% |
| Protein 41.63g | 67% |
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