Cheesy Chorizo Hash
with Cheddar and Sour Cream- Milk
- Sulphites
- Milk
- May contain traces of allergens
- Mustard
- Peanuts
- Sesame
- Soy
- Tree nuts
- Wheat
- Sulphites
- Triticale
Ingredients: Russet potato • Chorizo sausage (pork, water, sugars (sugar, dextrose), spices, salt, paprika, potassium chloride, potassium phosphate, flavour, dehydrated onion, dehydrated garlic, sodium erythorbate, sodium diacetate, rosemary extract, paprika extractives, spice extractives, bakon Hfbn) • Sweet potato • Sweet bell pepper • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef fat, salt, natural flavor, yeast extract, xanthan gum) • Enchilada spice blend (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) (sulphites) • Garlic salt (salt, garlic powder, silicon dioxide) • Green onion.
Ingredients
250 g
Chorizo Sausage, uncased
2 unit(s)
Russet Potato
1 unit(s)
Sweet Potato
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Green Onion
½ cup
Cheddar Cheese, shredded
(Contains: Milk)
86 mL
Sour Cream
(Contains: Milk May be present: Milk)
8 g
Enchilada Spice Blend
(Contains: Sulphites May be present: Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
4 g
Garlic Salt
(May be present: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
1 unit(s)
Beef Broth Concentrate
Not included in your delivery
1.5 tbsp
Oil*
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Remove any brown spots from russet potatoes and cut into 1/2-inch pieces.
- Peel, then cut sweet potato into 1/2-inch pieces.
- To a parchment-lined baking sheet, add russet and sweet potatoes, half the Enchilada Spice Blend and 1 tbsp oil. Season with pepper and half the garlic salt, then toss to combine. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.)
- Roast potatoes in the middle of the oven for 26-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the top and middle of the oven, rotating sheets halfway through.)
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Thinly slice green onion.
- To a small bowl, add sour cream. Season with salt and pepper, then whisk to combine.
- Once potatoes have been flipped, heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then peppers and chorizo.
- Cook for 4-6 min, breaking up chorizo into smaller pieces, until no pink remains.**
- Carefully drain and discard excess fat, then add broth concentrate, remaining Enchilada Spice Blend, remaining garlic salt and 3 tbsp (6 tbsp) water. Season with pepper. Cook for 1 min, until fragrant. Remove from heat.
- Sprinkle cheese over chorizo-pepper mixture. Cover for 3-4 min, until cheese melts.
- Divide roasted potatoes between plates. Top with chorizo mixture.
- Dollop sour cream over top and sprinkle with green onions.
- While cheese melts in step 5, heat a medium non-stick pan over medium-low.
- When hot, add 1 tbsp (2 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 have set.** (NOTE: The yolks will still be runny. If preferred, pan-fry with 1 tbsp oil instead of butter.)
If you've opted to get chorizo, cook in the same way the recipe instructs you to cook beef and pork mix.**
