Chorizo & kale hash with a fried egg
Chorizo & kale hash with a fried egg is a gluten free and dairy free recipe with 2 servings. One portion of this dish contains around 23g of protein, 20g of fat, and a total of 409 calories. For $1.4 per serving, this recipe covers 38% of your daily requirements of vitamins and minerals. Plenty of people really liked this side dish. From preparation to the plate, this recipe takes roughly 25 minutes. Head to the store and pick up chorizo, onion, kale, and a few other things to make it today. 267 people were glad they tried this recipe. It is brought to you by BBC Good Food. Taking all factors into account, this recipe earns a spoonacular score of 97%, which is tremendous. If you like this recipe, take a look at these similar recipes: Kale and soy chorizo hash, Chorizo, Kale & Sweet Potato Hash, and Chorizo Hash Stuffed Breakfast Mushrooms with Egg.
Servings: 2
Preparation duration: 5 minutes
Cooking duration: 20 minutes
Ingredients:
80g spicy chorizo sausages, cut into small pieces (see tip, below)
2 eggs
about 100g ready-prepared kale (2 good handfuls)
1 tsp mild olive oil, plus extra for frying
1 onion, finely chopped
400g leftover cold potatoes, roughly chopped
Equipment:
frying pan
Cooking instruction summary:
Heat the oil in a medium frying pan, and add the chorizo and onion. Fry for about 8 mins, until the chorizo is golden and has released its orange oils, and the onion is soft.Turn up the heat, tip in the kale and stir-fry for 1 min until wilting. Stir in the potatoes, paprika and some seasoning. Fry everything together for another 5 mins or until the potatoes are hot through and the kale is tender. Scrape the bottom of the pan now and again for those all-important crispy bits.Meanwhile, fry or poach the eggs, then serve on top of the hash.
Step by step:
1. Heat the oil in a medium frying pan, and add the chorizo and onion. Fry for about 8 mins, until the chorizo is golden and has released its orange oils, and the onion is soft.Turn up the heat, tip in the kale and stir-fry for 1 min until wilting. Stir in the potatoes, paprika and some seasoning. Fry everything together for another 5 mins or until the potatoes are hot through and the kale is tender. Scrape the bottom of the pan now and again for those all-important crispy bits.Meanwhile, fry or poach the eggs, then serve on top of the hash.
Nutrition Information:
