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Serves 2

Kale and Chorizo Hash

Perfect for any meal of the day. Ensure you get the poached eggs just right so the yolk runs down onto the hash!


  • 150g curly kale, chopped
  • 100g chorizo, chopped
  • 1/2 onion, chopped
  • 1/2 tsp olive oil
  • 250g cooked potato, chopped into small cubes
  • 1/2 tbsp freshly chopped parsley
  • 2 medium eggs


  • Pop the kale in a pan of boiling water for 3 minutes, then drain.
  • In a large pan, add the chorizo and onion, and fry on high heat for 8 minutes until the chorizo has released lots of oils and the onions have softened.
  • Add the oil and potato, and fry, stirring occasionally for up to 10 minutes, until the potato is starting to color.
  • Meanwhile, cook the eggs in a pan of boiling water for 4 minutes, scoop them out, and set them aside.
  • Add the kale and parsley to the pan of chorizo, onion, and potato, and mix well. Serve onto 2 plates and top each one with an egg. Season with salt and pepper.
  • Kcal: 434
  • Protein: 24g
  • Fats: 24g
  • Carbs: 28g
  • Fibre: 6.2g
  • Serving: 1

Hi, I’m Steve and I hope you are enjoying our collection of recipes.

Steve Grant

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