Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Add potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 18-20 min.

Meanwhile, core, then cut pepper into 1/2-inch pieces. Finely chop parsley. Thinly slice green onions.Stir together mayo, half the parsley and 1/4 tsp (1/2 tsp) garlic puree in a small bowl. Set aside.

Heat a medium non-stick pan over medium heat.When hot, add 1/2 tbsp oil (1 tbsp), then onions. Cook, stirring often, until slightly softened, 3-4 min. Add 1 tsp (2 tsp) sugar. Season with salt. Cook, stirring occasionally, until dark golden-brown, 4-6 min. Remove the pan from heat. Transfer onions to another small bowl.

Meanwhile, heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook, stirring occasionally, until softened, 3-4 min. Add chorizo, Smoked Paprika-Garlic Blend and remaining garlic puree. Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.

Add potatoes, tomatoes, half the green onions and remaining parsley to the pan with chorizo. Stir to combine.Divide hash between bowls, then top with caramelized onions and remaining green onions. Dollop parsley aioli over top.

In step 4, while chorizo cooks, reheat the same medium non-stick pan (from step 3) over medium-low heat.When hot, add 2 tbsp (4 tbsp) butter, then swirl the pan until melted. Crack in 2 eggs (4 eggs for 4 ppl). Season with salt and pepper. Cover and pan-fry until egg whites are set, 2-3 min.** (NOTE: The yolks will still be runny.) Top chorizo hash with a fried egg before serving.