Trader Joe's Holiday Monday Brunch

Using all Trader Joe's ingredients, I made this Spanish inspired potato dish, sure to be a hit at your next brunch!

Another @traderjoes meal day! I was craving breakfast potatoes for lunch today, so I used the Spanish inspired Romesco sauce (made with tomatoes, red peppers and almonds - super clean and healthy ingredients), canned coconut milk for creaminess, some roasted chickpeas for crunch and fresh Parmesan to make the yummiest, easiest breakfast/lunch or side dish for your next brunch!

“The yummiest, easiest breakfast/lunch or side dish for your next brunch!”

Below I go over your shopping list and I breakdown the specific recipe and the steps to making this dish! Serves 1. Recipe is gluten free.

Ingredients

➖1 large russet potato, chopped

➖1/4 can of chickpeas (roasted in the oven and seasoned with fresh garlic, paprika and oregano)

➖1.5 tbsp Romesco sauce

➖1 tbsp canned coconut milk (I used the fat from the top)

➖1 tbsp fresh garlic

➖1 tsp oregano, basil and paprika

➖1 tbsp olive oil

➖Fresh parm on top

--- Cooking Steps ---

1. Add your chickpeas to a sheet pan, with some olive oil and the seasoning and garlic. Roast in the oven at 400 for 35 minutes, or until crunchy.

2. Meanwhile, add olive oil to a cast iron pan and wait till the pan becomes hot. Add your potatoes and turn to low. Cook on low for about 6-7 minutes and then add the seasoning, garlic, Romesco sauce and coconut milk. Cook another 5-6 minutes (until your potatoes are soft and can easily be cut through.)

3. Top with fresh parm and serve!

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