HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconOne Pan Chorizo Hash
One-Pan Chorizo Hash

One-Pan Chorizo Hash

with Parsley Aioli

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Juicy chorizo takes center stage with green onion aioli as its co-star in this delicious hash. Worried about clean up? This meal is a one-pan wonder!


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

Preparation Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Chorizo Sausage, uncased


300 g

Yellow Potato

200 g

Green Bell Pepper

113 g

Yellow Onion

6 g


2 unit

Green Onion

4 tbsp


(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)

2 tbsp

Balsamic Vinegar


7 g


113 g

Cherry Tomatoes

Not included in your delivery

1 tsp


1.5 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3347 kJ
Calories800 kcal
Fat58 g
Saturated Fat14 g
Carbohydrate47 g
Sugar12 g
Dietary Fiber7 g
Protein26 g
Cholesterol25 mg
Sodium1410 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Small Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 425°F and wash and dry all produce. Cut potatoes into 1/2-inch pieces. Toss potatoes and 1/2 tbsp oil (dbl for 4 ppl), on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, flipping halfway through cooking, until golden-brown, 18-20 min.


While potatoes roast, core, then cut pepper into 1/2-inch pieces. Finely chop parsley. Thinly slice green onions. Halve tomatoes. Peel, then mince garlic. Thinly slice onion. Stir together mayo, half the parsley and 1/4 tsp garlic (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, 2-3 min. Add vinegar and 1 tsp sugar (dbl for 4 ppl). Season with salt. Cook, stirring occasionally, until dark golden-brown, 7-8 min. Remove pan from heat. Transfer onions to another small bowl and set aside. Carefully wipe 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 and remaining garlic. Cook, breaking up chorizo into smaller pieces, until no pink remains, 3-5 min.** Season with salt and pepper.


Add roasted potatoes, tomatoes, half the green onions and remaining parsley in the pan with chorizo. Stir together. Divide hash between bowls and top with caramelized onions. Dollop with aioli. Sprinkle remaining green onions over top.


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. Pan-fry, covered, until egg white is set 2-3 min. (NOTE: The yolk will still be runny! If preferred, pan-fry eggs using 1 tbsp oil instead of butter.)