Smoky Plant-Based Protein Shred Hash

Name: Smoky Plant-Based Protein Shred Hash with Baby Tomatoes and Parsley Aioli
Total time: 25 min
Yield: 2
Cuisine: Spanish
Ingredients: 200 g Plant-Based Protein Shreds; 2 unit(s) Russet Potato; 1 unit(s) Green Bell Pepper; 113 g Onion, sliced; 1 tbsp Garlic Puree; 4 tbsp Mayonnaise; 2 unit(s) Green Onion; 113 g Baby Tomatoes; 6 g Smoked Paprika-Garlic Blend; 7 g Parsley; 2 tbsp Oil*; ¼ tsp Salt*; 1 tsp Sugar*; 0.13 tsp Pepper*

with Baby Tomatoes and Parsley Aioli

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Plant-based protein shreds take centre stage with parsley aioli as its co-star in this delicious hash. What's the best part about hash? Every bite is an explosion of texture and flavour!

Ingredients: Russet potato • Green pepper • Plant-based protein shreds (water, TMRW Protein (pea protein isolate, oat flour, brown rice protein concentrate), expeller pressed canola oil, natural flavours (containing yeast extracts, salt, smoke, spice extracts, sugar), apple cider vinegar, sea salt) • Yellow onion • Baby tomatoes • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Parsley • Smoked paprika-garlic blend (smoked paprika, garlic powder, silicon dioxide) (sulphites) • Green onion.

Tags:

Quick

•Veggie

Allergens:

Egg

•Mustard

•Sulphites

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes

Cooking Time5 minutes

DifficultyEasy

Ingredients

serving amount

200 g

Plant-Based Protein Shreds

2 unit(s)

Russet Potato

1 unit(s)

Green Bell Pepper

113 g

Onion, sliced

1 tbsp

Garlic Puree

4 tbsp

Mayonnaise

2 unit(s)

Green Onion

113 g

Baby Tomatoes

6 g

Smoked Paprika-Garlic Blend

7 g

Parsley

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt*

1 tsp

Sugar*

0.13 tsp

Pepper*

Nutrition Values

Calories840 kcal

Fat56 g

Saturated Fat7 g

Carbohydrate66 g

Sugar11 g

Dietary Fiber8 g

Protein24 g

Cholesterol25 mg

Sodium1170 mg

Trans Fat0.1 g

Potassium1500 mg

Calcium125 mg

Iron4 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Parchment Paper

•Baking Sheet

•Measuring Spoons

•Small Bowl

•Medium Non-Stick Pan

•Large Non-Stick Pan

Cooking Steps

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.

Cook plant-based protein shreds and peppers

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 shred hash with fried eggs before serving.

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