Chorizo, Potato, And Kale Hash
Chorizo, Potato, And Kale Hash
While breakfast hashes are typically chock-full of greasy bacon or sausage and potatoes, I love making hashes using leaner chorizos, such as ground turkey or chicken chorizo. Replacing russet potatoes with yams or sweet potatoes and adding kale makes this breakfast a healthier alternative to your typical hash. You can also use this hash to make breakfast burritos and tacos, or an omelet. — Julia Mueller
This recipe is from Julia’s Let Them Eat Kale cookbook. Click here for more information on the cookbook.
Click here for more kale recipes.
Servings
4
Ingredients
- 2 tablespoon olive oil
- 2 cup jewel yam (or russet or red potatoes), chopped into ½-inch pieces
- 1 ½ cup chopped red onion
- ½ pound ground turkey or chicken chorizo
- 4 cup tightly packed chopped russian red kale
- eggs, for serving
Directions
- In a large skillet, heat the oil to medium and add the chopped yam. Sauté for 3 to 5 minutes before adding the red onion. Continue to sauté until the vegetables are softened, about 10 minutes.
- Add the ground chorizo and continue sautéing until the chorizo is cooked all the way through, about 5 minutes.
- Add the chopped kale leaves and cover the skillet to allow the kale to soften and cook
- Once the kale is wilted, stir it into the hash and serve it with over-easy, fried, or poached eggs on top.