Spanish Hash
Prep: 20 min
Cook: 15 min
Makes: 4
Calories: 426 g/serv
- Protein: 31g, (30%)
- Carb: 37g, (32%)
- Fat: 17g, (36%)
**See nutrition modifications under "Instructions"
Ingredients
- 2 tbs olive oil
- 2 oz chorizo
- 4 oz diced chicken breast
- 1 diced white onion
- 1 diced bell pepper
- 4 cloves garlic, minced
- 5 oz crushed tomatoes
- 3 bay leaves
- 1 tbs smoked paprika
- 1 pinch saffron threads, soaked in 1/4 cup warm water
- pinch of salt & pepper
- 1/4 cup chopped parsley
- 2 medium-size russet potatoes, shredded
- 2 medium-sized sweet potatoes, shredded
- 4 eggs
- 1/2 lb jumbo shrimp, peeled/cleaned
- Lemon for garnish
Instructions
- Preheat oven to 350 degrees Farenheit
- In a skillet heated to medium heat, add olive oil. Cook chorizo and chicken until chicken is mostly cooked.
- Add onions, garlic and bell peppers and potatoes to skillet and cook until potatoes begin to soften and onions are beginning to become translucent. Add crushed tomatoes, bay leaf, paprika, sea salt and pepper. Add water/saffron mixture to deglaze skillet.
- Transfer to cooking dish (either cast iron skillet or casserole dish).
- Make nests in hash by pressing with the back of a spoon, where you want your eggs to go.
- Crack eggs into nests and then place uncooked shrimp on top of hash where the eggs are not.
- Put into oven, cover, and cook for 5-8 minutes, depending on how well you like your eggs cooked (shrimp typically needs around 5 minutes to fully cook.
- Remove from heat. Garnish with chopped parsley and a squeeze of fresh lemon juice on top.
**To increase protein, add 1/2-1 cup of egg whites to hash after transferring to cooking dish. 1/2 cup would add 2-3 grams of protein/serving and ~6 calories/serving. To increase calories, add 1/4 avocado to top before eating. This would add ~65 calories/serving.
