Chorizo Kale Hash Recipe
Poached Eggs, Mexican Chorizo, Black Kale, Lemon Hollandaise & Home Fries
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Ingredients
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Chorizo Kale Hash Ingredients
Method
Preparation Directions
- 1
Prepare Home Fries
Peel and dice the potatoes into small cubes. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced potatoes, season with salt and pepper, and cook until golden and crispy, about 15-20 minutes, stirring occasionally.
- 2
Cook Chorizo and Kale
In another skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chorizo and cook until browned, about 5-7 minutes. Add the minced garlic and cook for another minute. Stir in the black kale and sauté until wilted, about 3-4 minutes.
- 3
Combine Ingredients
Once the potatoes are cooked, add them to the chorizo and kale mixture. Stir to combine and adjust seasoning if needed. Keep warm on low heat.
- 4
Prepare Poached Eggs
In a pot, bring water to a gentle simmer. Crack the eggs into a small bowl, then gently slide them into the simmering water. Poach the eggs for about 3-4 minutes for runny yolks. Remove with a slotted spoon and drain on paper towels.
- 5
Make Lemon Hollandaise
In a small saucepan, melt the butter. In a bowl, whisk together the egg yolks and lemon juice. Slowly drizzle in the melted butter while whisking continuously until the sauce thickens. Season with salt to taste.
- 6
