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:
Calorie Smart
•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
600 grams
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
1 tsp
Sugar
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)2680 kJ
Energy (kcal)640 kcal
Fat29.8 g
of which saturates6.9 g
Carbohydrate78.1 g
of which sugars18.1 g
Dietary Fiber0 g
Protein20.6 g
Cholesterol0 mg
Salt2.3 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
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 the tray halfway through.
TIP: Use two baking trays if necessary.
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).
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 (per 2P). 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.
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.
5
- Meanwhile, add the aioli, half the parsley and remaining garlic to a small bowl.
- Stir together to combine.
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.
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