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Skillet Chorizo-and-Pepper Hash

Skillet Chorizo-and-Pepper Hash

Serves 2 | with Guacamole and Fried Eggs
4.5(14)Review Summary
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Calories
: 
1260 kcal
Protein
: 
55g protein
Total
: 
45 minutes
Difficulty
: 
Medium
Allergens:
  • Egg
  • Milk
  • Sulphites
  • Wheat
  • Mustard
  • Wheat
  • Sesame
  • Crustaceans
  • Egg
  • Sulphites
  • Fish
  • Milk
  • Soy
  • Tree nuts
  • Gluten
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

250 g

Chorizo Sausage, uncased

2 unit(s)

Egg

(Contains: Egg)

1 unit(s)

Yellow Onion

400 g

Red Potato

½ cup

Monterey Jack Cheese, shredded

(Contains: Milk)

½ cup

Cheddar Cheese, shredded

(Contains: Milk)

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Garlic, cloves

1 cup

Tomato Salsa

(May be present: Mustard, Wheat, Sesame, Crustaceans, Egg, Sulphites, Fish, Milk, Soy, Tree nuts, Gluten)

6 unit(s)

Flour Tortillas

(Contains: Sulphites, Wheat May be present: Milk, Soy)

3 tbsp

Guacamole

7 g

Cilantro

Not included in your delivery

½ tsp

Sugar*

½ tsp

Salt*

¼ tsp

Pepper*

2 tbsp

Oil*

Calories1260 kcal
Fat70 g
Saturated Fat26 g
Carbohydrate106 g
Sugar22 g
Dietary Fiber12 g
Protein55 g
Cholesterol325 mg
Sodium3320 mg
Trans Fat1 g
Potassium2200 mg
Calcium750 mg
Iron8 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.
•Large Oven-Proof Pan
•Medium Bowl
•Measuring Spoons
•Measuring Cups

Cooking Steps

Prep
1
  • Cut potatoes into 1/2-inch pieces.
  • Peel, then cut onion into 1/2-inch pieces.
  • Core, then cut pepper into 1/2-inch pieces.
  • Peel, then mince or grate garlic.
  • Roughly chop cilantro.
Cook chorizo and veggies
2
  • Heat a large oven-proof pan over medium-high heat.
  • When hot, add 1 tbsp oil, then peppers and onions. Cook, stirring occasionally, until softened, 3-4 min.
  • Add chorizo and garlic. Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper, then transfer chorizo and veggie mixture to a medium bowl.
Cook potatoes and bake skillet
3
  • Return the same pan to medium.
  • When hot, add 1 tbsp oil, then potatoes. Season with 1/4 tsp salt and 1/4 tsp pepper. Cook, stirring occasionally, until potatoes start to brown and crisp, 3-4 min.
  • Add 1/2 cup water. Cover and cook, stirring occasionally, until potatoes are fork-tender, 10-12 min.
  • When potatoes are done, add salsa, 1/2 tsp sugar and chorizo and veggie mixture. Season with 1/8 tsp salt and 1/8 tsp pepper, then stir to combine. Remove from heat.
  • Sprinkle both cheeses over top. Using the back of a spoon, create 2 indents in hash. Crack one egg into each indent, then season with salt and pepper.
  • Bake skillet hash in the middle of the oven until egg whites are set but yolks are still runny, 9-11 min.**
Finish and serve
4
  • Wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm the tortillas!)
  • Let skillet hash cool slightly before serving.
  • Divide skillet hash between plates. Spoon guacamole over top and sprinkle with cilantro.
  • Serve tortillas on the side for dipping or filling.

Customer reviews

Review summary

Updated on Feb 2026
  • Flavor: Some found the dish too spicy, while others enjoyed it; consider adjusting salsa quantity to taste.
  • Ease of prep: Consider frying the eggs separately for better results with this recipe.
  • Suggestions: Cook potatoes longer or at a higher heat to avoid mushiness and achieve a crispier texture.
AI-generated from customer reviews

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