Mexican Style Chorizo Hash

Mexican Style Chorizo Hash

Eggs Not Included | with Refried Beans & Avo | Serves 2

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Add some Latino spirit to your kitchen table with our Mexican Style Chorizo Hash with Refried Beans, Avo, Soured Cream and Fried Egg brunch. Smokey paprika, chorizo oil and chipotle give this dish a little kick but are balanced with creamy avocado, cooling soured cream and a delicious egg - kickstart your weekend with a bit of a fiesta!


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

450 grams


125 grams

Baby Plum Tomatoes

1 unit(s)

Bell Pepper

120 grams


1 sachet

Smoked Paprika

1 unit(s)


1 pack(s)

Kidney Beans

1 sachet

Chicken Stock Powder


1 sachet

Tomato Puree

1 sachet

Chipotle Paste

75 grams

Soured Cream


Not included in your delivery

100 milliliter(s)

Water for the Beans

½ tsp


2 unit(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3675 kJ
Energy (kcal)878 kcal
Fat49.0 g
of which saturates16.0 g
Carbohydrate65 g
of which sugars13.0 g
Protein39 g
Salt5.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon

Preheat your oven to 200°C. Chop the potatoes into 1cm chunks (no need to peel!). Halve the tomatoes. Halve the pepper and discard the core and seeds. Slice into thin strips. Chop the strips into 2cm chunks. Pop the tomatoes, pepper and chorizo on a baking tray, drizzle with oil and season with salt and pepper.


Pop the potatoes on a large low sided wide baking tray. Drizzle with oil, then sprinkle over the paprika and season with salt and pepper. Toss to coat, then spread out in a single layer. Once your oven is hot, roast on the top shelf of your oven until golden, 25-30 mins. When the potatoes have been in your oven for 15 mins, turn them. At this point, pop the tomato mixture onto the middle shelf to roast for the remaining time. Tip: Use two baking trays for the potatoes if necessary, you want them nicely spread out.


Meanwhile, slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out the flesh onto a board. Thinly slice the avocado. Drain and rinse the kidney beans in a colander. Pop half of the kidney beans into a medium saucepan and mash until broken up.


Put the remaining beans into the saucepan and add the stock powder, tomato puree, chipotle paste (use less if you don't like heat), water and sugar (see ingredients for both amounts). Mix well. Pop onto medium high heat and bring to the boil. Reduce the heat slightly and simmer until thickened and reduced by half, 5-6 mins, stirring occasionally. Remove from the heat. Taste and add salt and pepper if you feel it needs it. Tip: Reheat the beans before plating if they have gone cold, add a splash more water if dry.


When everything is nearly ready, heat a drizzle of olive oil in a large frying pan on medium-high heat. Once hot, crack in each egg (see ingredients for amount you need) and cook for 3-4 mins, or until the egg white is cooked and the yolk is the firmness you desire. Lower the heat as needed.


Meanwhile, once cooked, add the potatoes to the roasted veg and mix together. Serve in bowls with the avocado and refried beans on top. Finish with your fried egg and a dollop of soured cream. Enjoy!