Tex-Mex Chorizo Hash
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Tex-Mex Chorizo Hash

Tex-Mex Chorizo Hash

with Chipotle Mayo

Fancy some breakfast vibes for dinner tonight? Potatoes, hot peppers, corn and tomatoes are roasted to achieve beautiful caramelization before being tossed with chorizo, onions and spices to create a heavenly hash.


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

Preparation Time25 minutes
Cooking Time6 minutes


serving amount

250 g

Chorizo Sausage, uncased

56 g

Yellow Onion, chopped

1 tbsp

Enchilada Spice Blend

(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)

1 tbsp

Tex-Mex Paste

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

2 piece

Russet Potato

1 piece

Hot Pepper

113 g

Corn Kernels

¼ cup

Feta Cheese, crumbled

(Contains Milk)

2 tbsp


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

2 tbsp

Chipotle Sauce

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

113 g

Baby Tomatoes

Not included in your delivery

¼ tsp


3 tbsp


¼ tsp



Nutrition Values

Calories960 kcal
Fat63 g
Saturated Fat15 g
Carbohydrate73 g
Sugar14 g
Dietary Fiber9 g
Protein31 g
Cholesterol105 mg
Sodium2060 mg
Trans Fat0.2 g
Potassium2000 mg
Calcium125 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.


Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Parchment Paper
Small Bowl


Roast potatoes
  • Cut potatoes into 1/2-inch pieces.
  • Add potatoes, half the Enchilada Spice Blend and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.
  • Roast in the top of the oven, stirring halfway through, until potatoes are golden-brown and tender, 18-20 min.
Cook onions and chorizo


  • Meanwhile, heat a large non-stick pan over medium-high heat.
  • When the pan is hot, add 1 tbsp (2 tbsp) oil, then onions and chorizo. Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.
  • Add Tex-Mex paste, 2 tbsp (4 tbsp) water and remaining Enchilada Spice Blend. Cook, stirring often, until fragrant, 30 sec-1 min.
Roast veggies
  • Meanwhile, pat corn dry with paper towels.
  • Cut hot pepper into 1/2-inch pieces.
  • Add tomatoes, corn, hot peppers and 1 tbsp (2 tbsp) oil to a second, parchment-lined baking sheet. Season with salt and pepper, then toss to combine.
  • Roast in the middle of the oven, until some tomatoes start to burst, 8-10 min.
Make chipotle mayo
  • Meanwhile, add mayo, chipotle sauce and 1/2 tbsp (1 tbsp) water to a small bowl. Season with salt, then stir to combine.
Finish and serve
  • Add roasted veggies to the pan with onions and chorizo, then toss to combine.
  • Divide hash between plates.
  • Drizzle chipotle mayo over top.
  • Sprinkle with feta.
Got eggs?
  • In step 2, while potatoes roast, heat a large non-stick pan over medium-high heat.
  • When hot, add 2 tbsp (4 tbsp) butter, then swirl the pan until melted.
  • Crack in 2 eggs (4 eggs). Season with salt and pepper. Pan-fry until desired doneness, 2-3 min.** (NOTE: If preferred, pan-fry eggs using 1 tbsp oil instead of butter.)
  • Transfer eggs to a plate, then cover to keep warm.
  • Top hash with eggs.
Modularity step (under step 2)

If you've opted to get chorizo, cook in the same way the recipe instructs you to cook the turkey.

Meal right image

Explore Similar Recipes

Meal left image