avec aïoli au persil
Le chorizo juteux est en vedette dans cette poêlée d’exception, et est accompagné d’aïoli au persil. Le meilleur dans tout ça : chaque bouchée explose de textures et de saveurs! Ingrédients : Pomme de terre Russet • Chorizo (porc, eau, sucres (dextrose), épices, sel, paprika, chlorure de potassium, phosphate de potassium, arôme, oignon déshydraté, ail déshydraté, érythorbate de sodium, diacétate de sodium, extraits de paprika, extraits d'épices, bakon Hfbn) • Poivron vert • Oignon jaune • Petites tomates • Mayonnaise (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) (moutarde, œuf) • Oignon vert • Puree d'ail (purée d'ail, huile de soya, eau, acide citrique, acide phosphorique, gomme xanthane, sorbate de potassium, benzoate de sodium) • Persil • Mélange paprika fumé et ail (paprika fumé, poudre d'ail, dioxyde de silicium) (sulfites).
Allergens
Utensils
Tags
Chorizo, sans boyau
250 g
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
1 tbsp
Persil
7 g
Huile
2 tbsp
Sel
0.25 tsp
Sucre
1 tsp
Poivre
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
avec petites tomates et aïoli au persil
avec quartiers de pommes de terre et sauce ranch
avec salade de boulgour tiède et sauce Baja
