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 Time5 minutes


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

(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)

4 tbsp


(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

2 unit(s)

Green Onion

113 g

Baby Tomatoes

1 tbsp

Smoked Paprika-Garlic Blend

(Contains Sulphites May contain Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)

7 g


Not included in your delivery

2 tbsp


¼ tsp


1 tsp


0.13 tsp



Nutrition Values

Calories880 kcal
Fat60 g
Saturated Fat14 g
Carbohydrate60 g
Sugar9 g
Dietary Fiber8 g
Protein28 g
Cholesterol105 mg
Sodium1190 mg
Trans Fat0.1 g
Potassium1800 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.


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


Roast potatoes
  • 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.
Prep and make aioli
  • 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 the pan is hot, add 1/2 tbsp (1 tbsp) oil, 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 caramelized onions to another small bowl.
Cook chorizo
  • Meanwhile, heat a large non-stick pan over medium-high heat.
  • When the pan is 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.
  • 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: Yolks will still be runny.)
  • Top chorizo hash with fried eggs before serving.
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