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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. 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
Servings4
Calories Per Serving438
Total Fat29g44%
Sugar3gN/A
Saturated9g46%
Cholesterol50mg17%
Protein16g32%
Carbs29g10%
Vitamin A85µg9%
Vitamin B121µg19%
Vitamin B60.6mg31.8%
Vitamin C36mg61%
Vitamin D0.9µg0.2%
Vitamin E2mg8%
Vitamin K120µg100%
Calcium55mg6%
Fiber5g19%
Folate (food)52µgN/A
Folate equivalent (total)52µg13%
Iron2mg9%
Magnesium39mg10%
Monounsaturated15gN/A
Niacin (B3)4mg18%
Phosphorus158mg23%
Polyunsaturated3gN/A
Potassium1004mg29%
Riboflavin (B2)0.2mg13.6%
Sodium716mg30%
Thiamin (B1)0.5mg32.4%
Zinc2mg15%