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!
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
Oignon vert
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. Set aside.
- 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.
880
kcal
Calories
60
g
Fat
14
g
Saturated Fat
60
g
Carbohydrate
9
g
Sugar
8
g
Dietary Fiber
28
g
Protein
105
mg
Cholesterol
1190
mg
Sodium
0.1
g
Trans Fat
1800
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
