This recipe is quick and easy. Consider it for a weekend breakfast, or last minute dinner idea.
Nutrition at a glance
-Carrots are incredibly high in vitamin A
-Red bell peppers are a good source of vitamins C and A
-Purple potatoes are high in phytochemicals and have been shown in studies to lower blood pressure as well as reduce oxidative stress
I am always tempted by
enchanted and exotic women variously colored potatoes (call me weak) – particularly purple ones. And it turns out that they have been shown to contain levels of beneficial phytochemicals, which act to lower oxidative stress in the body – something particularly important for active people. Oxidative stress one of the results of hard exercise, a byproduct of metabolism, so anything you can do to reduce it is beneficial. Colored potatoes taste about the same as any potato, so why not add in some extra nutrient value?
Over the last few weeks I’ve been ratcheting up the intensity of my training – doing more intervals at or around threshold. As exercise gets more intense, the body will naturally need more carbohydrates for fueling since carbs are the primary energy source used during high-aerobic exercise. I get a lot of my carbohydrate intake from potatoes as I find they tend to sit better with me than many grains do. My pre-race dinner almost always relies on potatoes, or yams (if it works for Usain Bolt, it’ll work for me) as the carbohydrate source, and always contains a lean source of protein.
I try to “listen” to my body, and generally notice that whatever its craving is generally what it needs at that given time. When I am working out less, I definitely eat less. When I am working out hard, I notice that I reach for far more carbohydrate rich foods than I do otherwise.
I love the simplicity of this dish – a very basic form of carbohydrate in potatoes (if you can find colored potatoes, that’s all the better), and a simple form of protein in eggs. Dry Spanish chorizo is something I keep on hand for salty snacking (chorizo > salame), so this dish is really a quick and easy fall back in my kitchen. It cooks up quickly, and uses only a single skillet – making clean up a non-issue. Try making it as a slump-breaking eggs-for-dinner dish, or as a nice weekend breakfast/brunch.
About four cups diced (1/4 inch) mixed-colored potatoes
1/2 cup finely chopped Spanish dry chorizo
2 shallots, diced
1-2 cloves garlic, minced
1-2 green onions, chopped
1 carrot, diced
1 red bell pepper, diced
salt and pepper
semi-soft Spanish goat cheese, such as “drunken goat”
Total time: 30 minutes
To start, heat about a tablespoon of olive oil in a heavy skillet. Add the diced potatoes, season with salt and pepper, and let cook about 4 minutes before stirring, allowing to brown on one side. Stir and cook an additional 3-4 minutes, stirring occasionally, then remove. Add the chopped chorizo to the skillet and cook about 1-2 minutes, until starting to brown, then remove and set aside. Add more oil to the skillet if necessary. Add the shallots, diced carrot, and bell pepper, season with salt and pepper, and cook 3-4 minutes, until starting to soften.
Turn on the broiler.
Transfer the cooked potatoes, vegetables, and chorizo to a 6 inch (approximate) skillet – mixing well to combine. Make little divots in the surface for as many eggs as you have, then crack and place the eggs over the top of the cooked hash and season with salt and pepper. Place under the broiler for about 4 minutes, being careful not to burn the eggs.
Remove from heat and top with chopped green onion and shredded goat cheese.
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Recipe ID: 707