Meat mains
Kale, chorizo and potato hash
A quick brunch, lunch or dinner. This gives a wonderful range of textures and flavours from hardly any ingredients. It's especially good topped with a fried or poached egg. You can substitute cabbage or Brussels sprouts for kale here, and cooked chicken or corned beef for the chorizo. Sweetcorn is another good addition.
Ingredients
- 300g kale, stripped from its stems (cavolo nero or curly are best for this recipe, but you can use red Russian too)
- 1 tbsp olive oil
- 300g chorizo sausage, chopped
- 1 onion, chopped
- 2 garlic cloves, crushed
- 500g cooked potatoes, cut into 2cm dice
- salt and pepper
Method
-
Step 1
Strip the kale leaves from their central ribs and blanch them in a large pan of boiling salted water for 1 minute. Drain well, refresh in cold water and drain again. Squeeze out excess water and chop roughly.
-
Step 2
Heat the oil in a large frying pan, add the chorizo and cook over a medium heat for 10 minutes, until just starting to brown. Remove the chorizo with a slotted spoon and set aside.
-
Step 3
Add the onion and garlic to the chorizo fat in the pan and cook gently for 5 minutes. Add the diced potatoes, turn up the heat to get some colour in them and cook for 5 minutes, turning the potatoes until browned all over.
-
Step 4
Return the chorizo to the pan with the kale and cook slowly for another 10 minutes, until well mixed and thoroughly heated through. Season and serve.