with Baby Tomatoes and Parsley Aioli
Ingredients: Russet potato • Chorizo sausage (pork, water, sugars (sugar, dextrose), spices, salt, paprika, potassium chloride, potassium phosphate, flavour, dehydrated onion, dehydrated garlic, sodium erythorbate, sodium diacetate, rosemary extract, paprika extractives, spice extractives, bakon Hfbn) • Green pepper • Yellow onion • Baby tomato • Mayonnaise (mustard, egg) (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) • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Parsley • Smoked paprika-garlic blend (sulphites) (smoked paprika, garlic powder, silicon dioxide) • Green onion.
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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
6 g
Parsley
7 g
Oil
2 tbsp
Salt
0.13 tsp
Sugar
1 tsp
Pepper
0.125 tsp
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Remove any brown spots from potatoes and cut into 1/2-inch pieces.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp (2 tbsp) oil.
- Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 18-20 min, flipping halfway through, until tender and golden.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Finely chop parsley.
- Thinly slice green onions.
- In a small bowl, stir together mayo, half the parsley and 1/4 tsp (1/2 tsp) garlic puree.
- Heat a medium non-stick pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then onions. Cook for 3-4 min, stirring often, until slightly softened.
- Add 1 tsp (2 tsp) sugar. Season with salt. Cook for 4-6 min, stirring occasionally, until dark golden.
- Remove the pan from heat.
- Transfer caramelized onions to another small bowl.
- Meanwhile, heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook for 3-4 min, stirring occasionally, until softened.
- Add chorizo, Smoked Paprika-Garlic Blend and remaining garlic puree.
- Cook for 4-5 min, breaking up chorizo into smaller pieces, until no pink remains.**
- Season with salt and pepper.
- To the pan with chorizo, add potatoes, tomatoes, half the green onions and remaining parsley. Stir to combine.
- Divide hash between bowls, then top with caramelized onions and remaining green onions.
- Dollop parsley aioli over top.
- 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 (4) eggs. Season with salt and pepper.
- Cover and pan-fry for 2-3 min, until egg whites are set.** (NOTE: Yolks will still be runny.)
- Top chorizo hash with fried eggs before serving.
860
kcal
Calories
58
g
Fat
12
g
Saturated Fat
63
g
Carbohydrate
11
g
Sugar
8
g
Dietary Fiber
29
g
Protein
105
mg
Cholesterol
880
mg
Sodium
0.2
g
Trans Fat
1900
mg
Potassium
100
mg
Calcium
5
mg
Iron
with Tahini, Couscous and Veggies
