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.
250 g
Chorizo Sausage, uncased
300 g
Yellow Potato
1 unit(s)
Green Bell Pepper
113 g
Onion, sliced
1 tbsp
Garlic Puree
(May contain Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)
2 unit(s)
Green Onion
4 tbsp
Mayonnaise
(Contains Mustard, Egg May contain Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard)
2 tbsp
Balsamic Vinegar
(Contains Sulphites)
7 g
Parsley
113 g
Baby Tomatoes
1 tbsp
Smoked Paprika-Garlic Blend
(Contains Sulphites May contain Tree nuts, Milk, Wheat, Mustard, Sesame, Sulphites, Triticale, Peanuts, Soy)
0.13 tsp
Pepper*
0.13 tsp
Salt*
1 tsp
Sugar*
2 tbsp
Oil*
Cut potatoes into 1/2-inch pieces. Add potatoes and 1 tbsp oil (dbl for 4 ppl) 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.
While potatoes roast, 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 garlic puree (dbl for 4 ppl) in a small bowl. Set aside.
Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring often, until slightly softened, 3-4 min. Add vinegar and 1 tsp sugar (dbl for 4 ppl). Season with salt. Cook, stirring occasionally, until dark golden-brown, 4-6 min. Remove the pan from heat. Transfer onions to another small bowl and set aside. Carefully wipe the pan clean.
Heat the same pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), 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.
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. Dollop parsley aioli over top and sprinkle with remaining green onions.
In step 4, while chorizo cooks, heat a medium non-stick pan over medium-low heat. When hot, add 2 tbsp butter (dbl for 4 ppl) and swirl pan until melted. Crack in two eggs (dbl 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! If preferred, pan-fry eggs using 1 tbsp oil — instead of butter.) Top chorizo hash with a fried egg before serving.