avec petites tomates et aïoli au persil
Ingrédients : Pomme de terre Russet • Chorizo (porc, eau, sucres (sucre, dextrose), épices, sel, paprika, chlorure de potassium, phosphate de potassium, arôme, oignon déshydraté, ail déshydraté, érythorbate de sodium, diacétate de sodium, extrait de romarin, extraits de paprika, extraits d'épices, bakon Hfbn) • 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
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
6 g
Persil
7 g
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 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! Also, if preferred, pan-fry eggs using 1 tbsp oil instead of butter.)
- Top chorizo hash with fried eggs before serving.
820
kcal
Calories
54
g
Fat
10
g
Saturated Fat
63
g
Carbohydrate
11
g
Sugar
7
g
Dietary Fiber
28
g
Protein
100
mg
Cholesterol
730
mg
Sodium
0.1
g
Trans Fat
1900
mg
Potassium
100
mg
Calcium
5
mg
Iron
avec petites tomates et aïoli au persil
avec tahini, couscous et légumes
avec épinards et pesto de tomates séchées
