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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Chorizo Sausage, uncased
56 g
Yellow Onion, chopped
1 tbsp
Enchilada Spice Blend
(Contains: Sulphites May contain traces of: Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
1 tbsp
Tex-Mex Paste
(Contains: Mustard May contain traces of: Mustard, Sesame, Soy, Tree nuts, Wheat, Milk, Gluten, Fish, Sulphites, Egg, Crustaceans)
250 g
Yellow Potato
1 unit(s)
Hot Pepper
113 g
Corn Kernels
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
2 tbsp
Mayonnaise
(Contains: Mustard, Egg May contain traces of: Mustard, Sesame, Soy, Tree nuts, Wheat, Milk, Gluten, Fish, Sulphites, Egg, Crustaceans)
2 tbsp
Chipotle Sauce
(Contains: Mustard, Milk, Egg, Soy May contain traces of: Mustard, Sesame, Soy, Tree nuts, Wheat, Milk, Gluten, Fish, Sulphites, Egg, Crustaceans)
113 g
Baby Tomatoes
Not included in your delivery
0.13 tsp
Pepper*
3 tbsp
Oil*
¼ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- 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.
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 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.
- 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.
- Meanwhile, add mayo, chipotle sauce and 1/2 tbsp (1 tbsp) water to a small bowl. Season with salt, then stir to combine.
- 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.
- 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.
If you've opted to get chorizo, add 1/2 tbsp (1 tbsp) oil to the pan, then onions and chorizo. Cook chorizo in the same way the recipe instructs you to cook the turkey.**
