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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!

Allergens:Soy/SojaEgg/OeufMustard/MoutardeSulphites/Sulfite

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Chorizo Sausage, uncased

(ContainsSoy/Soja)

300 g

Yellow Potato

200 g

Green Bell Pepper

113 g

Onion, sliced

6 g

Garlic

2 unit

Green Onions

4 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

2 tbsp

Balsamic Vinegar

(ContainsSulphites/Sulfite)

7 g

Parsley

113 g

Baby Tomatoes

Not included in your delivery

1 tsp

Sugar*

1.5 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3138 kJ
Calories750 kcal
Fat50 g
Saturated Fat11 g
Carbohydrate46 g
Sugar12 g
Dietary Fiber6 g
Protein26 g
Cholesterol105 mg
Sodium1030 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Garlic Press
Small Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 425°F. 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 oven, flipping halfway through cooking, until golden-brown, 18-20 min.

2

While potatoes roast, core, then cut pepper into 1/2-inch pieces. Finely chop parsley. Thinly slice green onions. Halve tomatoes. Peel, then mince or grate garlic. Stir together mayo, half the parsley and 1/4 tsp garlic (dbl for 4 ppl), in a small bowl. Set aside.

3

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.

4

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.

5

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

6

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! Also, if preferred, pan-fry eggs using 1 tbsp oil instead of butter.)