Tex-Mex Chorizo Hash
with Chipotle Mayo- Sulphites
- Mustard
- Milk
- Egg
- Soy
- Mustard
- Peanuts
- Sesame
- Soy
- Tree nuts
- Wheat
- Milk
- May contain traces of allergens
- Gluten
- Fish
- Sulphites
- Egg
- Crustaceans
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.
Ingredients
250 g
Chorizo Sausage, uncased
56 g
Yellow Onion, chopped
1 tbsp
Enchilada Spice Blend
(Contains: Sulphites May be present: Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
1 tbsp
Tex-Mex Paste
(Contains: Mustard May be present: Soy, Gluten, Fish, Sulphites, Egg, Tree nuts, Wheat, Sesame, Mustard, Milk, 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 be present: Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard)
2 tbsp
Chipotle Sauce
(Contains: Egg, Milk, Mustard, Soy May be present: Sulphites, Tree nuts, Fish, Wheat, Egg, Sesame, Gluten, Mustard, Soy, Crustaceans, Milk)
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.**
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Customers enjoyed the tasty and flavorful dish, with some suggesting adding more cheese or spice to enhance it further.
- Ease of prep: This recipe was a pleasant surprise for those who don't typically make hash, indicating it's approachable for most cooks.
- Suggestions: Consider adding an egg on top for extra richness and protein; some found it could use more spice.
- Portions: Several reviewers mentioned the dish was filling, though a few felt the potato quantity was insufficient.
