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

• 360 g potato
• 1 tbsp oil
• 200 g green bell pepper
• parsley
• 4 tbsp mayonnaise
• 0.25 tbsp garlic (pureed)
• 1 onion (sliced)
• 2 tbsp balsamic vinegar
• 1 tsp sugar
• 250 g chorizo sausage
• 1 tbsp smoked paprika-garlic blend
• 0.25 tbsp garlic (pureed)
• 250 g chorizo sausage
• 113 g baby tomatoes
• 2 tbsp butter
• 2 eggs

Cookware

• baking sheet
• non-stick pan
• non-stick pan

Steps

1. Before starting, preheat the oven to 425°F. Wash and dry all produce. Cut potato into 1/2-inch pieces. Add potato and oil to a baking sheet lined with parchment. Season with salt and ground black pepper then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 18-20 minutes.

2. Meanwhile, core, then cut green bell pepper into 1/2-inch pieces. Finely chop parsley. Stir together mayonnaise, half the parsley and garlic in a small bowl. Set aside.

3. Heat a large non-stick pan over medium heat. When hot, add oil, then onion. Cook, stirring often, until slightly softened, 3-4 minutes. Add balsamic vinegar and sugar. Season with salt. Cook, stirring occasionally, until dark golden- brown, 4-6 minutes. Remove the pan from heat. Transfer onion to another small bowl and set aside. Carefully wipe the pan clean.

4. Heat the same pan over medium-high. When hot, add oil, then green pepper. Cook, stirring occasionally, until softened, 3-4 minutes. Add chorizo sausage, smoked paprika-garlic blend and remaining garlic. Cook, breaking up chorizo sausage into smaller pieces, until no pink remains, 4-5 minutes. Season with salt and ground black pepper.

5. Add potato, baby tomatoes, and remaining parsley to the pan with chorizo sausage. Stir to combine. Divide hash between bowls, then top with caramelized onion. Dollop parsley aioli over top.

6. Earlier, while chorizo sausage cooks, heat a medium non-stick pan over medium-low heat. When hot, add butter, then swirl the pan until melted. Crack in eggs (dbl for 4 ppl). Season with salt and ground black pepper. Cover and pan- fry until egg whites are set, 2-3 minutes. (NOTE: The yolks will still be runny. If preferred, pan-fry eggs using oil, instead of butter.) Top hash with a fried egg before serving.