avec petites tomates et aïoli au persil
Ingrédients : Pomme de terre Russet • Burger végé (eau, protéine de pois, huile de canola, arôme, huile de coco raffinée, protéine de riz, levure séchée, beurre de cacao, méthylcellulose, fécule de pomme de terre, extrait de pomme, chlorure de potassium, sel, vinaigre, jus de citron concentré, extrait de jus de betterave (glycérine végétale, eau, acide ascorbique, extrait de betterave, maltodextrine), extrait de grenade, lécithine de tournesol, vitamines et minéraux (niacine, chlorhydrate de pyridoxine, chlorhydrate de thiamine, riboflavine, cyanocobalamine, pantothénate de calcium, orthophosphate ferrique, sulfate de zinc)) • Poivron vert • Oignon jaune • Petites tomates • Mayonnaise (moutarde, œuf) (huile de canola et/ou de soya, œuf entier liquide, jaune d'œuf surgelé, eau, sel, sucre, vinaigre, jus de citron concentré, extrait d'épices, moutarde, acide lactique, EDTA de calcium disodique) • Puree d'ail (ail, eau, huile de soja, acide citrique, acide phosphorique, gomme xanthane, sorbate de potassium, benzoate de sodium) • Persil • Mélange paprika fumé et ail (sulfites) (paprika fumé, poudre d'ail, dioxyde de silicium) • Oignon vert.
Allergens
Tags
Pomme de terre Russet
2 unit(s)
Poivron vert
1 unit(s)
Oignon, en tranches
113 g
Purée d’ail
1 tbsp
Mayonnaise
4 tbsp
Oignons verts
2 unit(s)
Petites tomates
113 g
Mélange paprika fumé et ail
6 g
Persil
7 g
Beyond Meat®
2 unit(s)
Huile
2 tbsp
Sel
0.13 tsp
Sucre
1 tsp
Poivre
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 Beyond Meat®, Smoked Paprika-Garlic Blend and remaining garlic puree.
- Cook for 5-6 min, breaking up patties into smaller pieces, until no pink remains.**
- Season with salt and pepper.
- To the pan with Beyond Meat®, 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 Beyond Meat® 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! Also, if preferred, pan-fry eggs using 1 tbsp oil instead of butter.)
- Top Beyond Meat® hash with fried eggs before serving.
If you've opted to get Beyond Meat®, cook for 5-6 min, in the same way as the chorizo, breaking up patties into smaller pieces, until crispy.**
810
kcal
Calories
50
g
Fat
10
g
Saturated Fat
70
g
Carbohydrate
11
g
Sugar
10
g
Dietary Fiber
28
g
Protein
20
mg
Cholesterol
690
mg
Sodium
0.1
g
Trans Fat
1950
mg
Potassium
125
mg
Calcium
9.5
mg
Iron
avec petites tomates et aïoli au persil
avec sauce au yogourt et échalotes marinées
