Double Chorizo Hash
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Double Chorizo Hash

Double Chorizo Hash

with Parsley Aioli

Juicy chorizo takes centre stage with parsley aioli as its co-star in this delicious hash. What's the best part about hash? Every bite is an explosion of texture and flavour!

Ingredients: Chorizo sausage (pork, water, sugars (dextrose), spices, salt, paprika, potassium chloride, potassium phosphate, flavour, dehydrated onion, dehydrated garlic, sodium erythorbate, sodium diacetate, paprika extractives, spice extractives, bakon Hfbn) • Russet potato • Green pepper • Yellow onion • Baby tomatoes • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Green onion • Garlic puree (garlic puree, soybean oil, water, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Parsley • Smoked paprika-garlic blend (smoked paprika, garlic powder, silicon dioxide) (sulphites).

Tags:
Quick
Allergens:
Mustard
Egg
Sulphites

The quantities provided above are averages only.

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

Preparation Time25 minutes
Cooking Time5 minutes
DifficultyEasy

Ingredients

serving amount

500 g

Chorizo Sausage, uncased

2 unit(s)

Russet Potato

1 unit(s)

Green Bell Pepper

113 g

Onion, sliced

1 tbsp

Garlic Puree

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

4 tbsp

Mayonnaise

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

2 unit(s)

Green Onion

113 g

Baby Tomatoes

1 tbsp

Smoked Paprika-Garlic Blend

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

7 g

Parsley

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt*

1 tsp

Sugar*

0.13 tsp

Pepper*

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Nutrition Values

Calories1190 kcal
Fat84 g
Saturated Fat22 g
Carbohydrate64 g
Sugar11 g
Dietary Fiber10 g
Protein48 g
Cholesterol185 mg
Sodium1890 mg
Trans Fat0.1 g
Potassium2200 mg
Calcium125 mg
Iron6.5 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
Medium Non-Stick Pan
Large Non-Stick Pan

Cooking Steps

Roast potatoes
1
  • Cut potatoes into 1/2-inch pieces.
  • Add potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet.
  • Season with salt and pepper, then toss to coat.
  • Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 18-20 min.
Prep and make aioli
2
  • Meanwhile, core, then cut pepper into 1/2-inch pieces.
  • Finely chop parsley.
  • Thinly slice green onions.
  • Stir together mayo, half the parsley and 1/4 tsp (1/2 tsp) garlic puree in a small bowl. Set aside.
Caramelize onions
3
  • Heat a medium non-stick pan over medium heat.
  • When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then onions. Cook, stirring often, until slightly softened, 3-4 min.
  • Add 1 tsp (2 tsp) sugar. Season with salt. Cook, stirring occasionally, until dark golden-brown, 4-6 min.
  • Remove the pan from heat.
  • Transfer caramelized onions to another small bowl.
Cook chorizo
4
  • Meanwhile, heat a large non-stick pan over medium-high heat.
  • When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook, stirring occasionally, until softened, 3-4 min.
  • Add chorizo, Smoked Paprika-Garlic Blend and remaining garlic puree.
  • Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.**
  • Season with salt and pepper.
Finish and serve
5
  • Add potatoes, tomatoes, half the green onions and remaining parsley to the pan with chorizo. Stir to combine.
  • Divide hash between bowls, then top with caramelized onions and remaining green onions.
  • Dollop parsley aioli over top.
Got eggs?!
6
  • In step 4, while chorizo cooks, reheat the same medium non-stick pan (from step 3) over medium-low.
  • When hot, add 2 tbsp (4 tbsp) butter, then swirl the pan until melted.
  • Crack in 2 eggs (4 eggs for 4 ppl). Season with salt and pepper.
  • Cover and pan-fry until egg whites are set, 2-3 min.** (NOTE: Yolks will still be runny.)
  • Top chorizo hash with fried eggs before serving.
7

If you've opted for double chorizo, cook it in the same way the recipe instructs you to cook the regular portion of chorizo. Work in batches, if necessary.

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