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Chorizo, Potato, and Kale Hash

Chorizo, Potato, and Kale Hash


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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. — 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.

Ingredients

  • 2 Tablespoons olive oil
  • 2 Cups 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 Cups tightly packed chopped Russian red kale
  • Eggs, for serving

Servings4

Calories Per Serving438

Folate equivalent (total)52µg13%

Riboflavin (B2)0.2mg13.6%


Kale and Sweet Potato Hash with Chorizo

They say that a healthy breakfast is the most important meal of the day, but I’m going to be honest here and admit that I’m really bad at eating breakfast. Now, I like to think that I’m pretty good at making breakfast, but actually eating it, not so much. I tend to not get hungry for a couple of hours when I wake up in the morning and more often than not, a steaming cup or two of coffee is all I’ll have until about 11 o’clock.

I know, it’s a bad habit, but it takes me a while to feel hungry in the mornings. That’s probably why brunch is more up my alley. That said, I think brunch is pretty much everyone’s alley these days, is it not? In true millennial fashion, by Wednesday I already had brunch plans for Sunday, which means I’ll just have to make this kale and sweet potato hash on Saturday instead.

I always get this restless feeling in January, after all, they say that January is like a month long Monday. For me, I think it’s a mix of the post-holiday comedown and the beginning of a New Year and the pressure (both self-imposed and societal) that comes along with it. I’ve been pretty good about not putting so much pressure on myself recently, especially in the past year, but there’s just something about 2016 that makes this year feel especially weighty. It holds so many questions, so many unknowns, opportunities and possibilities. It can almost seem like too much at times, but I’ve been breaking it down into smaller steps and focusing on doing “the next right thing” as I tend to remind myself over and over again.

2016 has thrown me for a bit of a loop already. There’s been so much change just in the first week alone (and the end of December, too) that it is taking a bit more of an adjustment than I thought. With just the first week under my belt, I can’t wait to see where this year takes me. I touched on it briefly in my yearly reflections post, but it’s crazy when you think about how much can change in a moment or in the span of a couple of months, let alone an entire year.

Anyways, enough of my rambling, back to this breakfast recipe. It’s kind of funny how this recipe came about, it was Christmas eve, and I was starving (as usual in the evenings), but all the food we had in our fridge and pantry was for Christmas dinner the next day, therefore my options were pretty limited. I had a little bit of chorizo leftover and was able to scrounge a potato, a couple of shallots and a bit of kale that was way past its prime to whip up a quick breakfast hash for dinner situation. But it was definitely lacking something and then it hit me: sweet potatoes.

I’ve been a fan of the kale and sweet potato combination forever, and it all started with my sauteed kale and sweet potatoes recipe from a couple of years ago. I knew that the combination of a bit of smokiness and heat from the cured chorizo, a slight bitterness from kale and then the sweetness from the sweet potato would create the ultimate balance of flavour for this healthy kale and sweet potato hash. I also added tomato and onion for additional flavour and to up the healthy factor of this recipe.

Whenever I made this breakfast hash recipe, I always used four eggs, but it could easily fit a couple of additional eggs and serve six, so there’s an option to use either four or six eggs in this recipe.


Easy Chorizo Hash & Eggs

Fill a large bowl with cold water. Using a food processor fitted with a shredding disk, shred the potatoes and carrots transfer to the bowl.

In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the mushrooms and cook for 3 minutes season with salt and pepper. Add the chorizo and cook until lightly browned, about 5 minutes. Transfer to a plate.

Add 3 tablespoons olive oil to the same skillet. Drain the potatoes and carrots and arrange half in an even layer in the skillet season with salt. Spoon the chorizo mixture on top in an even layer, cover with the remaining potatoes-carrots mixture and season with salt. Cover with foil and cook, turning the hash halfway through, until the vegetables are tender and just browned, about 12 minutes. Divide among 4 dinner plates.

In a large nonstick skillet, heat the remaining 2 tablespoons olive oil over medium heat. Add the eggs and fry for about 3 minutes season with salt and pepper. Serve over the chorizo hash.


Make Ahead Breakfast Magic

You can make this Chorizo Sweet Potato Kale Hash in advance and refrigerate it for a day or two before you serve it. Or you can enjoy some of it the day you make it … and then save the rest for an easy breakfast a day or two later. It’s easy to pop it in the oven to reheat. If you’re adding the eggs, you can bake them in the pan with the hash OR you can make the eggs on the stove (sunny side up, over easy, over medium, poached or even scrambled) while the hash reheats in the oven. If you prefer and/or are eating vegan, you can skip the eggs altogether (the hash is delicious all by itself!).

A note about chorizo: This recipe uses the soft, crumbly kind in a casing (which must be removed), rather than a hard Spanish chorizo. READ THE LABEL to ensure that you’re buying one that is gluten-free and paleo or whole30 (if you’re eating paleo or whole30) or vegan (if you’re eating vegan). Some are made with a lot of ingredients I can’t pronounce, but others keep it simple, clean and healthy. I recently made my own (recipe coming soon …).


Red Potato & Kale Hash with Chorizo & Baked Eggs

Place an oven rack in the center of the oven, then preheat to 450° F. Fill a medium pot ¾ of the way up with salted water. Once boiling add the chopped potatoes. Cook 6 to 7 minutes, or until slightly tender when pierced with a fork. Drain thoroughly.

Cook chorizo in a large oven-safe sauté pan for about 4-6 minutes. Remove and set aside.

Add the partially cooked red potatoes in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned and crispy.

Add the garlic, scallions, and peppers. Season with 2 teaspoons of Veggie Season’s™ Sharp Cheddar. Cook, stirring frequently, 2 to 3 minutes, or until softened.

Add the chopped kale and olive oil to the pan season with remaining Veggie Season’s™ Sharp Cheddar. Cook, stirring frequently, 3 to 4 minutes, or until the kale is wilted.

Turn off heat. Taste, then season with additional Veggie Season’s™ Sharp Cheddar if desired.

Remove from the oven. Let stand at least 2 minutes before serving. Enjoy!


Potato Chorizo Breakfast Hash

Today is Walter’s 30th birthday! He doesn’t have a sweet tooth like me, so I’m sharing his favorite breakfast recipe instead. We make this skillet a lot on the weekends when we are having a lazy day.

You will make the whole dish in the skillet. Start by browning the chorizo, then set it aside. Next, Add the potatoes to the skillet and sauté until they start to soften. At that point, add the onions and mushrooms. Then add the chorizo back to the skillet and add the kale and fire roasted diced tomatoes.

At this point you are done with the stovetop and you will finish it off in the oven. Before transferring the skillet to the oven, use a spoon to form 5 small holes where you want to the eggs to go. If you don’t make the holes, when you add the eggs they will spread and break. Then put the skillet in the oven to bake for 6-8 minutes, the potatoes should get soft enough to eat during this time.

Remove the skillet and crack one egg into each hole. After adding the eggs to the skillet, you will return the skillet to the oven. Depending on how runny you like your eggs, bake them for 5-10 minutes, the less time you bake it the runnier your eggs will be! Finish with salt and pepper.


How to make kale and chorizo hash

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, chopped
1 onion, chopped
500g cooked potatoes, cut into 2cm dice
2 garlic cloves, crushed
Salt and black pepper

Blanch the kale in a large saucepan of boiling water (1-2 minutes for curly, 2-3 minutes for cavolo nero 30 seconds for red Russian).

Drain well, refresh in cold water and drain again. Squeeze out excess water and chop roughly.

Heat the oil in a large frying pan, add the chorizo and cook over a medium heat for 5 minutes, until just starting to brown.

Recommended

Remove the chorizo with a slotted spoon and set aside. Add the onion to the chorizo fat in the pan and cook gently for 10 minutes, until soft.

Add the potatoes and garlic, turn up the heat to get some colour on the potatoes, and cook for 5 minutes, turning the potatoes until browned all over.

Return the chorizo to the pan with the kale, reduce the heat and cook gently for a further 5 minutes, until well mixed and thoroughly heated through. Season and serve.


Recipe – Chorizo and Kale Hash

This is a dish I created recently that brings together some of my favourite foodie items. I am a huge chorizo fan and am a firm believer that a fried egg makes most meals better! Add a big helping of guacamole and I am in food heaven.

This is quite a brunch-style dish but we have enjoyed it for dinner. In fact, I’m cooking it again tonight and am tweaking the recipe slightly to see what it is like with sweet instead of new potatoes – I’m guessing it will be just as delicious!

I haven’t been too strict with amounts in this recipe – partly through laziness and partly because it’s a throw-it-in-a-pan dish and cannot imagine anyone weighing out potatoes and kale! The below amounts served two greedy people.

About half a bag of new potatoes, quartered

Half a ring of chorizo, halved and sliced

2-3 rashers of streaky bacon, chopped

About 100g (or a good handful) of kale with the stems removed and roughly shredded


Ingredients

Rinse kale several times and trim. Where appropriate, remove the thick leaf veins. Cut the kale into thin strips.

Put the kale in boiling salted water and cook for 5 minutes, remove, rinse in cold water and drain well.

Rinse, peel and roughly chop potatoes. Reserve in a bowl of cold water.

Peel the onions and garlic and chop finely. Cut chorizo ​​into small cubes.

Heat the olive oil in a pot. Add chorizo ​​and cook for 3 minutes. Remove from pan with a skimmer and set aside.

Add the onions and garlic to the pan and cook until transparent, about 3 minutes. Add diced potato and sprinkle with paprika. Pour in broth and bring to a boil. Let cook for 15 minutes over medium heat.

Puree the soup and bring to a boil again.

Add the kale to the soup and cook for another 15 minutes. Season with salt and pepper. Add the chorizo ​​and cook until warmed. Serve soup sprinkled with a little paprika. If desired, serve with crusty toasted bread.


Chorizo, Beet, Sweet Potato, Kale Hash

Here I give you a look into the life of Mary’s belly. ARE YOU SO EXCITED. Yeah, I thought so. I suppose you could say every TKP post is a look into my belly (ew, that sounds gross the more I say it), but this dish is something I actually eat on the reg. Meaning, regularly. Meaning, multiple times each week. It’s my go-to, no-fail, semi-quick, always-delicious, tasty as heck, single-lady dinner. And breakfast. And lunch. Top it with an egg for breakfast. Wrap it in a tortilla for lunch. Serve it with some rice for dinner. Or: eat it alone. That’s what I normally do. On my white couch, trying my best not to flop beet juice onto the cushions. So far: success.

I love this dish for basically four reasons: chorizo, beets, sweet potato, and kale. Seriously, are there for things I love to cook with more? Besides brown butter and pecans and goat cheese (which I actually sometimes mix in here, too) … no, not really! We’ve talked about my love for chorizo before: It makes everything SOOO easy. No need for other spices! It spices for you! And MAN is it good. I walk over to Whole Foods and buy a little dollop of ground chorizo — usually about 1/4 lb — at least two times each week. They probably refer to me as the crazy chorizo lady. I suppose there are worse names to be called, right?

As for the beets and sweet potatoes, well, do I need to explain? I really do eat this without another starch, usually, because the sweet potato takes care of it! And beets… YUM! Kale for healthiness, duh. And it’s a good texture to break up the soft cubes of beet/potato. And really: mix in some goat cheese! Or whatever cheese floats your boat! I really can’t go ONE post without talking about cheese, can I? Not sorry!

I’m in ICELAND now, roaming around in my campervan with ladyfriend Kelsey!I love my camper, however, it is getting rather dated and keeps have problems. We are continuously having to use the RV battery, which is why I’ve had to buy an extra one and a generator that generatorgrid recommended! The water heater has also broke so I’m currently just reading reviews on the best water heater for your RV!! Keep up with us on instagram and snapchat (username thekitchenpaper) for some killer views! xoxo


Watch the video: Deftiger Grünkohl mit Kasseler, Kohlwürste und Bauch zubereiten und kochen - Omas Rezept


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