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.
- 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
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.