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!
Ingredients
- 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
Directions
- 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
