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Chipotle Veggie Hash

Chipotle Veggie Hash

with Soured Cream and Greek Style Salad Cheese

Bring the flavours of Southern USA and Mexico to your everyday meals with this chipotle paste. This paste is full of rich, smoky, fruity flavours with a hot kick from the chipotle chilli peppers. A perfect addition to tacos and burrito bowls, chipotle paste adds hot smoky depth to chillis and stews. You can even stir it into a meatball sauce to transform a weeknight meal.

Calorie Smart

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time15 minutes


serving amount

450 grams


1 unit(s)

Red Onion

1 sachet(s)

Roasted Spice and Herb Blend

2 unit(s)

Bell Pepper

(May contain Celery)

125 grams

Baby Plum Tomatoes

160 grams


20 grams

Chipotle Paste

50 grams

Greek Style Salad Cheese

(Contains Milk)

75 grams

Soured Cream

(Contains Milk)

Not included in your delivery

2 tbsp



Nutritional information

Energy (kJ)2164 kJ
Energy (kcal)517 kcal
Fat14.8 g
of which saturates8.2 g
Carbohydrate84.1 g
of which sugars33.5 g
Protein14.2 g
Salt1.26 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray



Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel).

Halve and peel the red onion, then cut each half into 3 wedges.


Pop the potato chunks and onion wedges onto a large baking tray. Drizzle with oil, sprinkle over the roasted spice and herb blend, then season with salt and pepper.

Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.


Meanwhile, halve the bell peppers and discard the cores and seeds. Slice into thin strips.

Halve the baby plum tomatoes. Drain the sweetcorn in a sieve. 


Put the sliced pepper, tomatoes and sweetcorn onto another baking tray. Drizzle with oil, season with salt and pepper, then stir through the chipotle paste (add less if you'd prefer things milder) to coat everything.

Once the potatoes have roasted for 10 mins, pop the pepper tray onto the middle shelf to cook until the veg has softened, 15-20 mins.


When everything's cooked, add the roasted pepper, tomato and sweetcorn to the tray with the potatoes and onion.

Drizzle over the honey (see pantry for amount). Toss to combine. 


Share the chipotle hash between your bowls and crumble over the Greek style salad cheese.

Drizzle over the soured cream to finish.