One-Pan Chorizo Hash
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One-Pan Chorizo Hash

One-Pan Chorizo Hash

with Parsley Aioli

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:
Egg
Mustard
Sulphites

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

Preparation Time35 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

serving amount

250 g

Chorizo Sausage, uncased

250 g

Yellow Potato

1 unit(s)

Green Bell Pepper

113 g

Onion, sliced

2 unit(s)

Garlic, cloves

2 unit(s)

Green Onion

4 tbsp

Mayonnaise

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

2 tbsp

Balsamic Vinegar

(Contains Sulphites)

7 g

Parsley

113 g

Baby Tomatoes

Not included in your delivery

1.5 tbsp

Oil*

¼ tsp

Salt and Pepper*

1 tsp

Sugar*

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Nutrition Values

Calories790 kcal
Fat61 g
Saturated Fat13 g
Carbohydrate37 g
Sugar10 g
Dietary Fiber4 g
Protein22 g
Cholesterol90 mg
Sodium1040 mg
Trans Fat0.1 g
Potassium1300 mg
Calcium50 mg
Iron2.5 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
Large Non-Stick Pan
Medium Non-Stick Pan

Instructions

ROAST POTATOES
1

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 middle of oven, flipping halfway through cooking, until golden-brown, 18-20 min.

PREP
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.

CARAMELIZE ONIONS
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.

COOK CHORIZO
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.

FINISH AND SERVE
5

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 over aioli. Sprinkle over remaining green onions.

GOT EGGS?!
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! If preferred, pan-fry eggs using 1 tbsp oil — instead of butter.)

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