Chorizo Hash with Fried Eggs
24 people added this to their Recipe Box
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 384384 cal |
| pro | 17 g17g pro |
| total fat | 25 g25g total fat |
| sat. fat | 8 g8g sat. fat |
| carb | 24 g24g carb |
| fibre | 2 g2g fibre |
| chol | 219 mg219mg chol |
| sodium | 964 mg964mg sodium |
| potassium | 592 mg592mg potassium |
| % RDI: | - |
| calcium | 44 calcium |
| iron | 1212 iron |
| vit A | 1111 vit A |
| vit C | 3737 vit C |
| folate | 1919 folate |
For hearty appetites, you can double up on the eggs.
Ingredients
- 1-1/2 lb Yukon Gold potatoes , (about 3), peeled and quartered1-1/2 lb Yukon Gold potatoes, (about 3), peeled and quartered
- 4 tsp olive oil 4 tsp olive oil
- 8 oz cooked chorizo sausages , coarsely chopped8 oz cooked chorizo sausages, coarsely chopped
- 1 large onion , chopped1 large onion, chopped
- 1 sweet green pepper , coarsely chopped1 sweet green pepper, coarsely chopped
- 2 cloves garlic , minced2 cloves garlic, minced
- 1/2 tsp smoked paprika 1/2 tsp smoked paprika
- 1/2 tsp salt 1/2 tsp salt
- 1/4 tsp pepper 1/4 tsp pepper
- 1 tbsp chopped fresh parsley 1 tbsp chopped fresh parsley
- 6 fried or poached eggs 6 fried or poached eggs
Preparation
In large saucepan of boiling salted water, cover and cook potatoes until tender, about 15 minutes. Drain and let cool. Cut into 1/2-inch (1 cm) cubes; set aside. (Make-ahead: Refrigerate in airtight container for up to 12 hours.)
In large nonstick skillet, heat 2 tsp (10 mL) of the oil over medium-high heat; cook sausage until lightly browned, about 5 minutes. Remove to plate.
In same skillet, cook onion until softened, about 3 minutes. Add green pepper and garlic; cook until onion is golden and pepper is tender, about 8 minutes. Add to plate.
In same skillet, heat remaining oil. Add potatoes; sprinkle with paprika, salt and pepper. Cook, stirring occasionally, until golden, about 5 minutes.
Return sausage mixture to pan; cook, stirring, until sausage and potatoes are browned and a little crispy, 5 to 10 minutes. Stir in parsley.
Serve topped with eggs.
In large nonstick skillet, heat 2 tsp (10 mL) of the oil over medium-high heat; cook sausage until lightly browned, about 5 minutes. Remove to plate.
In same skillet, cook onion until softened, about 3 minutes. Add green pepper and garlic; cook until onion is golden and pepper is tender, about 8 minutes. Add to plate.
In same skillet, heat remaining oil. Add potatoes; sprinkle with paprika, salt and pepper. Cook, stirring occasionally, until golden, about 5 minutes.
Return sausage mixture to pan; cook, stirring, until sausage and potatoes are browned and a little crispy, 5 to 10 minutes. Stir in parsley.
Serve topped with eggs.
Source : Canadian Living Magazine: December 2009
- Keywords : Winter; Brunch; Main Course; Potatoes; Sausages; Eggs; Boil; Skillet; 400 calories;
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