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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:
Climate Conscious
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

5 grams

Parsley

3 unit(s)

Potatoes

1 unit(s)

Onion

2 unit(s)

Scallion

1 sachet(s)

Balsamic Vinegar

(Contains Sulphites)

250 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)3020 kJ
Energy (kcal)722 kcal
Fat36.7 g
of which saturates7.5 g
Carbohydrate81.6 g
of which sugars16.1 g
Dietary Fiber0 g
Protein20.6 g
Cholesterol0 mg
Salt3.8 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 240°C/220°C fan/gas mark 9.
  • Chop the potatoes into 2cm chunks (peeling optional).
  • Pop 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. Chop into 1cm pieces.
  • Halve, peel and thinly slice the onion.
  • Halve the tomatoes.
  • Finely chop the parsley. Thinly slice the scallion.
  • Peel and grate the garlic (or use a garlic press).
Caramelise the Onions
3
  • Place a large pan over medium heat with a drizzle of oil.
  • Once hot, cook the onion, 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.
  • Transfer the onion from the pan and cover to keep warm. Wipe the pan clean.
Cook the Chorizo
4
  • Return the pan to medium-high heat with another drizzle of oil.
  • When hot, fry the pepper until softened, stirring occasionally, 3-4 mins.
  • Add the chorizo and half the garlic
  • Cook the chorizo until browned, 3-4 mins.
  • Season with salt and pepper.
Make Your Aioli
5
  • Meanwhile, add the aioli, half the parsley and remaining garlic to a small bowl.
  • Stir together to combine.
Finish and Serve
6
  • Add potatoes, tomatoes, half the scallion and remaining parsley to the pan with the chorizo.
  • Stir together and cook until warmed through, 1-2 mins.
  • Divide the hash between bowls and top with the caramelised onion.
  • Dollop on a helping of parsley aioli.
  • Finish with a sprinkling of the remaining scallion.