with Parsley Aioli
Juicy chorizo takes centre stage with parsley aioli as its co-star in this delicious hash. What's the best part about hash? Every bite is an explosion of texture and flavour! Ingredients: Russet potato • Chorizo sausage (pork, water, sugars (dextrose), spices, salt, paprika, potassium chloride, potassium phosphate, flavour, dehydrated onion, dehydrated garlic, sodium erythorbate, sodium diacetate, paprika extractives, spice extractives, bakon Hfbn) • Green pepper • Yellow onion • Baby tomatoes • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Green onion • Garlic puree (garlic puree, soybean oil, water, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Parsley • Smoked paprika-garlic blend (smoked paprika, garlic powder, silicon dioxide) (sulphites).
Allergens
Utensils
Tags
Chorizo Sausage, uncased
250 g
Russet Potato
2 unit(s)
Green Bell Pepper
1 unit(s)
Onion, sliced
113 g
Garlic Puree
1 tbsp
Mayonnaise
4 tbsp
Green Onion
2 unit(s)
Baby Tomatoes
113 g
Smoked Paprika-Garlic Blend
1 tbsp
Parsley
7 g
Oil
2 tbsp
Salt
0.25 tsp
Sugar
1 tsp
Pepper
0.125 tsp
- Cut potatoes into 1/2-inch pieces.
- Add potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet.
- Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 18-20 min.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Finely chop parsley.
- Thinly slice green onions.
- Stir together mayo, half the parsley and 1/4 tsp (1/2 tsp) garlic puree in a small bowl.
- Heat a medium non-stick pan over medium heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then onions. Cook, stirring often, until slightly softened, 3-4 min.
- Add 1 tsp (2 tsp) sugar. Season with salt. Cook, stirring occasionally, until dark golden-brown, 4-6 min.
- Remove the pan from heat.
- Transfer caramelized onions to another small bowl.
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook, stirring occasionally, until softened, 3-4 min.
- Add chorizo, Smoked Paprika-Garlic Blend and remaining garlic puree.
- Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.**
- Season with salt and pepper.
- Add potatoes, tomatoes, half the green onions and remaining parsley to the pan with chorizo. Stir to combine.
- Divide hash between bowls, then top with caramelized onions and remaining green onions.
- Dollop parsley aioli over top.
- In step 4, while chorizo cooks, reheat the same medium non-stick pan (from step 3) over medium-low.
- When hot, add 2 tbsp (4 tbsp) butter, then swirl the pan until melted.
- Crack in 2 eggs (4 eggs for 4 ppl). Season with salt and pepper.
- Cover and pan-fry until egg whites are set, 2-3 min.** (NOTE: Yolks will still be runny.)
- Top chorizo hash with fried eggs before serving.
890
kcal
Calories
60
g
Fat
14
g
Saturated Fat
62
g
Carbohydrate
11
g
Sugar
9
g
Dietary Fiber
28
g
Protein
105
mg
Cholesterol
1190
mg
Sodium
0.1
g
Trans Fat
1850
mg
Potassium
100
mg
Calcium
5
mg
Iron
