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Chorizo and Potato Hash
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Chorizo and Potato Hash

Chorizo and Potato Hash

with parsley aioli

Golden roasted potatoes form the base of this wonderful jumble of a dish. Also making an appearance are smoky chorizo, juicy cherry tomatoes and zippy scallions for added crunch.

Tags:
Nut free
Allergens:
Milk
Sulphites
Egg
Mustard
Total Time40 minutes
Cooking Time30 minutes
DifficultyEasy

Ingredients

Serving amount

100 grams

Chorizo

(Contains Milk)

1 unit(s)

Bell Pepper

1 unit(s)

Garlic

10 grams

Parsley

400 grams

Potatoes

1 unit(s)

Onion

1 unit(s)

Scallion

1 sachet(s)

Balsamic Vinegar

(Contains Sulphites)

125 grams

Cherry Tomatoes

1 sachet(s)

Aioli

(Contains Egg, Mustard)

Not included in your delivery

to taste

Salt

to taste

Sugar

to taste

Pepper

to taste

Oil

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Nutrition Values

Energy (kJ)2307 kJ
Energy (kcal)551 kcal
Fat29.47 g
of which saturates6.05 g
Carbohydrate52.97 g
of which sugars12.67 g
Dietary Fiber0 g
Protein18.08 g
Cholesterol0 mg
Salt2 g
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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Grater
Baking Sheet with Baking Paper

Instructions

Roast the Potatoes
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Chop the potatoes into 2cm chunks (peeling optional).
  • Pop the chunks onto a large (lined) baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
  • When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

TIP: Use two baking trays if necessary.

Get Prepped
2
  • Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips, then chop into roughly 1cm pieces. Halve, peel and thinly slice the onion.
  • Finely chop parsley. Thinly slice scallions. Halve the tomatoes. Peel and grate the garlic (or use a garlic press).
  • Stir together the aioli, half the parsley and half the garlic in a small bowl. Set aside.
Caramelise the Onions
3
  • Heat a drizzle of oil in a large pan over medium heat.
  • Add the onions. Cook, stirring often, until slightly softened, 2-3 mins.
  • Add balsamic vinegar and 1 tsp sugar (double for 4p). Season with salt. Cook, stirring occasionally, until dark golden brown, 7-8 mins.
  • Remove pan from heat. Transfer the onions to another small bowl and set aside. Carefully wipe pan clean.
Cook the Chorizo
4
  • Heat the same pan with another drizzle of oil over medium-high heat.
  • When hot, add the pepper. Cook, stirring occasionally, until softened, 3-4 mins.
  • Add the chorizo and remaining garlic. Cook the chorizo for 3-4 mins, until browned. Season with salt and pepper.
Finish and Serve
5
  • Add roasted potatoes, tomatoes, half the scallions and remaining parsley to the pan with chorizo. Stir together.
  • Divide hash between bowls and top with caramelised onions.
  • Dollop with parsley aioli and sprinkle remaining scallions over the top.
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