• 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 shreds hash with fried eggs before serving.

If you've opted to get plant-based protein shreds, cook the same way the recipe instructs you to cook chorizo, tossing occasionally for 6-8 min, until cooked through.**