Chorizo Hash with Kale
| Prep Time | 15 Minutes |
| Cook Time | 30 Minutes |
| Passive Time | 15 Minutes |
| Servings |
People
|
Ingredients
- 1 Lb. Yukon Gold Potatoes
- 2 Medium sweet potatoes
- 1 Large yellow onion
- 1 Chorizo
- 1 Large red bell pepper
- 1 Large Bag Kale
- 1 lemon
- sour cream
Ingredients
|
Instructions
- Set up large pot and boil water with a dash of salt.
- Wash and dice all potatoes. Add to boiling water and let cook till soft about 10-15 minutes.
- In a large skillet cook chorizo. When done, remove with slotted spoon keeping as much oil in pan.
- While chorizo cooks, dice onion and bell pepper.
- When onion and bell pepper are diced and chorizo is removed, cook onion and bell pepper in skillet until onions are translucent.
- Slowly add in kale and season with salt and pepper.
- Add potatoes to pan and let potatoes crisp.
- Divide hash into plates and top with chorizo.
- Serve with a dollop of sour cream and lemon wedge.
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