For hearty appetites, you can double up on the eggs.
- Portion size 6 servings
- Credits : Canadian Living Magazine: December 2009
- 1 1/2 lb Yukon Gold potato (about 3), peeled and quartered
- 4 teaspoons olive oil
- 8 oz cooked chorizo sausages coarsely chopped
- 1 onion chopped
- 1 sweet green pepper coarsely chopped
- 2 cloves garlic minced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon chopped fresh parsley
- 6 eggs
MethodIn 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.
Nutritional facts Per serving: about
- Sodium 964 mg
- Protein 17 g
- Calories 384.0
- Total fat 25 g
- Potassium 592 mg
- Cholesterol 219 mg
- Saturated fat 8 g
- Total carbohydrate 24 g
- Iron 12.0
- Folate 19.0
- Calcium 4.0
- Vitamin A 11.0
- Vitamin C 37.0