Chorizo Hash
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Chorizo Hash

Chorizo Hash

with Parsley Aioli

Juicy chorizo takes 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!


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

Preparation Time25 minutes
Cooking Time


serving amount

250 g

Chorizo Sausage, uncased

2 unit(s)

Russet Potato

1 unit(s)

Green Bell Pepper

113 g

Onion, sliced

1 tbsp

Garlic Puree

4 tbsp


(Contains Egg, Mustard)

2 unit(s)

Green Onion

113 g

Baby Tomatoes

1 tbsp

Smoked Paprika-Garlic Blend

(Contains Sulphites)

7 g


Not included in your delivery

1 tsp


2 tbsp


¼ tsp


0.13 tsp



Nutrition Values

Calories880 kcal
Fat59 g
Saturated Fat13 g
Carbohydrate62 g
Sugar11 g
Dietary Fiber7 g
Protein28 g
Cholesterol100 mg
Sodium1170 mg
Trans Fat0 g
Potassium1850 mg
Calcium100 mg
Iron5 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.


Baking Sheet
Parchment Paper
Measuring Spoons
Small Bowl
Medium Non-Stick Pan
Large Non-Stick Pan


Roast potatoes

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Add potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 18-20 min.


Meanwhile, core, then cut pepper into 1/2-inch pieces. Finely chop parsley. Thinly slice green onions.Stir together mayo, half the parsley and 1/4 tsp (1/2 tsp) garlic puree in a small bowl. Set aside.

Caramelize onions

Heat a medium non-stick pan over medium heat.When hot, add 1/2 tbsp oil (1 tbsp), then onions. Cook, stirring often, until slightly softened, 3-4 min. Add 1 tsp (2 tsp) sugar. Season with salt. Cook, stirring occasionally, until dark golden-brown, 4-6 min. Remove the pan from heat. Transfer onions to another small bowl.

Cook chorizo

Meanwhile, heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook, stirring occasionally, until softened, 3-4 min. Add chorizo, Smoked Paprika-Garlic Blend and remaining garlic puree. Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.

Finish and serve

Add potatoes, tomatoes, half the green onions and remaining parsley to the pan with chorizo. Stir to combine.Divide hash between bowls, then top with caramelized onions and remaining green onions. Dollop parsley aioli over top.

Got eggs?!

In step 4, while chorizo cooks, reheat the same medium non-stick pan (from step 3) over medium-low heat.When hot, add 2 tbsp (4 tbsp) butter, then swirl the pan until melted. Crack in 2 eggs (4 eggs for 4 ppl). Season with salt and pepper. Cover and pan-fry until egg whites are set, 2-3 min.** (NOTE: The yolks will still be runny.) Top chorizo hash with a fried egg before serving.