with Baby Tomatoes and Parsley Aioli
Plant-based protein shreds take 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 • Green pepper • Plant-based protein shreds (water, TMRW Protein (pea protein isolate, oat flour, brown rice protein concentrate), expeller pressed canola oil, natural flavours (containing yeast extracts, salt, smoke, spice extracts, sugar), apple cider vinegar, sea salt) • 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
Plant-Based Protein Shreds
200 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 protein shreds, Smoked Paprika-Garlic Blend and remaining garlic puree.
- Cook for 6-8 min, tossing occasionally, until cooked through.**
- Season with salt and pepper.
- To the pan with protein shreds, 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 protein shreds cook, 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 protein shred hash with fried eggs before serving.
If you've opted to get plant-based protein shreds, cook the same way as the recipe instructs you to cook chorizo, tossing occasionally for 6-8 min, until cooked through.**
840
kcal
Calories
56
g
Fat
7
g
Saturated Fat
66
g
Carbohydrate
11
g
Sugar
8
g
Dietary Fiber
24
g
Protein
25
mg
Cholesterol
1170
mg
Sodium
0.1
g
Trans Fat
1500
mg
Potassium
125
mg
Calcium
4
mg
Iron
with Potato Wedges and Tangy Mayo Dip
