Chorizo, Potato, and Kale Hash

Chorizo, Potato, and Kale Hash
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Chorizo, Potato, and Kale Hash

Julia Mueller

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.
 

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

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.

Nutritional Facts

Total Fat
31g
44%
Sugar
41g
46%
Saturated Fat
16g
67%
Cholesterol
1mg
0%
Carbohydrate, by difference
80g
62%
Protein
6g
13%
Vitamin C, total ascorbic acid
34mg
45%
Vitamin K (phylloquinone)
12µg
13%
Calcium, Ca
124mg
12%
Choline, total
7mg
2%
Copper, Cu
1mg
0%
Fiber, total dietary
4g
16%
Folate, total
107µg
27%
Iron, Fe
3mg
17%
Magnesium, Mg
13mg
4%
Niacin
2mg
14%
Phosphorus, P
129mg
18%
Selenium, Se
9µg
16%
Sodium, Na
780mg
52%
Water
2g
0%
Zinc, Zn
1mg
13%

Chorizo Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Chorizo Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.