Smoky Chorizo Hash
with Baby Tomatoes and 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!
Ingredients: Russet potato • Chorizo sausage (pork, water, sugars (dextrose), spices, salt, paprika, potassium chloride, potassium phosphate, flavour, dehydrated onion, dehydrated garlic, sodium erythorbate, sodium diacetate, paprika extractives, spice extractives, bakon Hfbn) • Green pepper • Yellow onion • Baby tomatoes • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Parsley • Smoked paprika-garlic blend (smoked paprika, garlic powder, silicon dioxide) (sulphites) • Green onion.
Tags:
Quick
Allergens:
Egg
•Mustard
•Sulphites
The quantities provided above are averages only.
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
DifficultyEasy
Ingredients
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
Mayonnaise
2 unit(s)
Green Onion
113 g
Baby Tomatoes
6 g
Smoked Paprika-Garlic Blend
7 g
Parsley
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt*
1 tsp
Sugar*
0.13 tsp
Pepper*
Nutrition Values
Calories860 kcal
Fat58 g
Saturated Fat12 g
Carbohydrate63 g
Sugar11 g
Dietary Fiber8 g
Protein29 g
Cholesterol105 mg
Sodium1020 mg
Trans Fat0.2 g
Potassium1900 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.
Utensils
•Parchment Paper
•Baking Sheet
•Measuring Spoons
•Small Bowl
•Medium Non-Stick Pan
•Large Non-Stick Pan
Cooking Steps
1
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Remove any brown spots from potatoes and cut into 1/2-inch pieces.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp (2 tbsp) oil.
- Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 18-20 min, flipping halfway through, until tender and golden.
2
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Finely chop parsley.
- Thinly slice green onions.
- In a small bowl, stir together mayo, half the parsley and 1/4 tsp (1/2 tsp) garlic puree.
3
- Heat a medium non-stick pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then onions. Cook for 3-4 min, stirring often, until slightly softened.
- Add 1 tsp (2 tsp) sugar. Season with salt. Cook for 4-6 min, stirring occasionally, until dark golden.
- Remove the pan from heat.
- Transfer caramelized onions to another small bowl.
4
- Meanwhile, heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook for 3-4 min, stirring occasionally, until softened.
- Add chorizo, Smoked Paprika-Garlic Blend and remaining garlic puree.
- Cook for 4-5 min, breaking up chorizo into smaller pieces, until no pink remains.**
- Season with salt and pepper.
5
- To the pan with chorizo, add potatoes, tomatoes, half the green onions and remaining parsley. Stir to combine.
- Divide hash between bowls, then top with caramelized onions and remaining green onions.
- Dollop parsley aioli over top.
6
- 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 (4) eggs. Season with salt and pepper.
- Cover and pan-fry for 2-3 min, until egg whites are set.** (NOTE: Yolks will still be runny.)
- Top chorizo hash with fried eggs before serving.
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