Fried mashed potatoes with chorizo and fried eggs

Votes: 1

How to Make - Roasted Mashed Potatoes with Chorizo and Scrambled Eggs

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 690, total fat 43 G., saturated fats 13 G., proteins 28 G., carbohydrates 38 G., fiber 5 G., cholesterol 242 mg, sodium 1115 mg, sugar 3 G.

Boil small potatoes, mash them in their skins, and fry until crispy. Serve with fried sausage, a fried egg, and roasted vegetables for a delicious, filling breakfast rich in protein, vitamins, and fiber.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1/4 cup apple cider vinegar
1 teaspoon of sugar
Half a small red onion, thinly sliced
700 g small red potatoes
220 g shishito peppers, halved lengthwise, stems removed
220 g of thin asparagus, trim the tough ends and cut the stems into 4 cm pieces.
1/4 cup extra-virgin olive oil
0.5 tsp smoked paprika + extra for serving
2-3 raw chorizo sausages (about 250g total), casings removed
4 large eggs
0.5 cup chopped fresh parsley

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: red potatoes, shishito pepper, eggs, asparagus, chorizo sausage, apple cider vinegar, parsley, paprika

Cooking the dish according to the recipe:

Position oven racks in the upper third and center of the oven; preheat oven to broil. In a small bowl, whisk together the vinegar and sugar until completely dissolved. Add the red onion and set aside.
Place the potatoes in a medium saucepan and cover with cold water to a depth of 1 inch (2.5 cm); season with salt. Bring to a boil and simmer until the potatoes are tender, 12 to 15 minutes.

Meanwhile, toss the shishitos and asparagus on a baking sheet with 1 tablespoon olive oil and a generous pinch of salt and black pepper.
Drain the potatoes and toss with 2 tablespoons olive oil and paprika; season with salt and pepper to taste. Arrange the potatoes on a second baking sheet and flatten them with the bottom of a glass. Grill the potatoes on the top rack of the oven using the broiler setting, and the shishitos and asparagus on the middle rack, until the potatoes are golden brown and the vegetables are tender, 10 minutes.
Meanwhile, in a nonstick skillet over medium heat, cook the chorizo in the remaining 1 tablespoon olive oil until browned, 5 minutes. Transfer to a plate. Add 4 eggs to the skillet and cook until the whites are set, 3 to 4 minutes; season with salt and pepper. Divide the potatoes, shishitos, and asparagus among plates. Top with the chorizo, drained red onion, and scrambled eggs. Sprinkle with parsley and paprika.

Categories:

recipe / Calorie content of prepared meals / Breakfast / Main courses / Vegetables and mushrooms / Eggs and dairy products / Food Network - recipes

Recipe collections