Canny Cook roasts chorizo and potato hash in one-pan twist

A thrifty, comforting hash gets a one-pan twist in You Magazine's Canny Cook feature. The recipe, shared by reader Denise Lamb, roasts chorizo, potatoes, onions and peppers together in a single tin to simplify cooking and cleanup. It yields four servings and costs about £1.48 per portion, according to the listing. By Eleanor Maidment for You Magazine, it was published at 08:00 BST on September 27, 2025 and updated the same day.

Hash has long roots in using leftovers and in culinary traditions across cultures. The term derives from the French hacher, meaning to chop, and variations exist from Sweden’s pyttipanna to Austria’s gröstl. In American diners, hash is often served with a poached egg. This version updates the classic by roasting everything together in a tin, taking much of the work out of cooking while delivering a deeply caramelised mix of potatoes, vegetables and sausage.

The recipe uses 6 chorizo-style sausages, 800 g white potatoes, 2 onions and 2 red peppers. Preheat the oven to 200C/180C fan/gas 6. Chop the potatoes into 2–3 cm cubes and toss them in a large roasting tin with 1½ tbsp olive oil, seasoning with salt and pepper; roast for 15 minutes. Slice, seed and halve the red peppers and peel, halve and slice the onions. Stir them into the roasting tin with the potatoes, season a little more, and roast for 10 minutes. Meanwhile, remove and discard the skins from the sausages, then roll the sausage meat into small balls (about three per sausage). Stir into the roasting tin with the vegetables and roast the mixture for around 30 minutes, stirring halfway through, until everything is cooked and golden. Serve with a green salad.

The dish is pitched as a hearty, weeknight option that still feels satisfying and well-developed in flavour. The one-pan approach is highlighted as a time-saver, avoiding multiple pans and extra steps, while the overall texture relies on the potatoes turning crisp and the sausagemeat browning for depth of flavour. The ingredient list emphasizes simple pantry staples, with the chorizo bringing warmth and spice to the mix. The cost per portion is outlined as about £1.48, underscoring its role as an economical, comforting option.

Beyond the specific recipe, the piece nods to the global family of hash dishes, noting how different regions have adapted the idea of chopped, fried ingredients into comforting, quick meals. The warming, roasted version here aligns with contemporary home cooking trends toward minimal cleanup and practical weeknight solutions, while still delivering a dinner that feels layered and satisfying.

As a booklet-style feature, the Canny Cook column remains focused on approachable, family-friendly dishes that can be prepared with everyday ingredients. The chorizo and potato hash demonstrates how a basic method—roasting a handful of diced root vegetables with meat—can yield an inviting, browned exterior and a tender interior when given a proper roasting time. It also showcases how simple tweaks, like roasting everything together in a single tin, can streamline the cooking process without compromising depth of flavour. The recipe serves as a reminder that humble ingredients can come together to create a meal that feels substantial and comforting, even on a busy weeknight.