Mexican Style Chorizo Hash
with Refried Beans, Avocado and Soured Cream | Serves 2
Wake up your tastebuds with this Mexican inspired chorizo hash! With easy refried beans and creamy avocado, this is a brunch that's full of flavour.
The quantities provided above are averages only.
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.
Ingredients
450
Potatoes
125
Baby Plum Tomatoes
1
Bell Pepper
(May contain Celery)
120
Diced Chorizo
1
Smoked Paprika
1
Avocado
1
Red Kidney Beans
10
Chicken Stock Paste
30
Tomato Puree
20
Chipotle Paste
75
Soured Cream
(Contains Milk)
Not included in your delivery
2
Egg
½
Sugar
100
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
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 into 2cm chunks.
Pop the tomatoes, pepper and chorizo onto a baking tray. Drizzle with oil and season with salt and pepper.
Pop the potatoes onto another baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast the potatoes on the top shelf until golden, 25-35 mins.
Halfway through, turn the potatoes and put the veg tray onto the middle shelf to roast for the remaining time.
Meanwhile, halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board and thinly slice.
Drain and rinse the kidney beans in a sieve. Pop half of them into a medium saucepan and mash until broken up, then add the remaining whole beans to the pan.
Put the remaining kidney beans into the saucepan and add the stock paste, tomato puree, chipotle paste (use less if you don't like heat), sugar and water for the beans (see ingredients for both amounts). Mix well.
Pop the spicy beans 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's nearly ready, heat a drizzle of olive oil in a large frying pan on medium-high heat.
Once hot, crack in each egg (1 per person) and cook for 4-5 mins, or until the egg white is cooked and the yolk is the firmness you desire. Lower the heat as needed.
Once roasted, add the potatoes to the tray of veg and mix together.
Share the chorizo hash between your bowls and top with the avocado and refried beans.
Top with a fried egg and a dollop of soured cream to finish.
Enjoy!
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