with Baby Tomatoes and 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) • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Parsley • Smoked paprika-garlic blend (smoked paprika, garlic powder, silicon dioxide) (sulphites) • Green onion.
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
6 g
Parsley
7 g
Oil
2 tbsp
Salt
0.25 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
1020
mg
Sodium
0.2
g
Trans Fat
1900
mg
Potassium
100
mg
Calcium
5
mg
Iron
