Chorizo and Potato Hash with Kale and Peppers

This hash is a delicious and delightful hodgepodge of flavors and textures. With both sweet and Yukon Gold potatoes, spicy chorizo crumbles, bell pepper squares and pieces of kale, it’s a prime example of a dish that’s hard to do wrong.

Feel free to customize with a splash of hot sauce or extra pepper-this recipe encourages you to go there and then some.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

12 ounce Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce Fresh Pork ChorizoView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Red Bell PepperView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 tablespoon Chorizo Spice BlendView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Cut Yukon Gold and sweet potatoes into ½-inch cubes. Place in a large pot with enough salted water to cover by 1 inch. Bring to a boil and cook until easily pierced by a knife, 10-15 minutes. Drain.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add chorizo, breaking up meat into pieces. Cook, tossing, until browned and cooked through, 4-6 minutes. Remove chorizo from pan with a slotted spoon and set aside, leaving as much oil in the pan as possible.
3. While chorizo cooks, halve and peel onion, then cut into ½-inch squares. Mince garlic. Core and seed bell pepper, then cut into ½-inch squares. Remove and discard stems and large ribs from kale, then chop leaves into bite-sized pieces. Halve lemon, cutting one half into wedges.
4. Add onion, bell pepper and chorizo spice blend to pan used for chorizo. Toss to coat in oil. Cook until onion is translucent and pepper has softened, 3-5 minutes. Toss in kale and season with salt and pepper. Cook until kale is tender, 3-4 minutes.
5. Add potatoes to pan along with a large drizzle of oil. Season with salt and pepper. Cook, tossing occasionally, until potatoes are lightly crisped, 3-5 minutes. Toss in garlic and cook until fragrant, 1-2 minutes more. Stir in a squeeze or two of lemon (to taste). Season with salt and pepper.
6. Divide hash between plates. Top with chorizo and dollop with sour cream. Serve with lemon wedges on the side for squeezing over.

Recipe Tips

FAQ

Can I use a different type of potato?

Yes, you can substitute with any waxy potato, but the mix of sweet and Yukon Gold gives the best texture and flavor.

Is this dish gluten-free?

Yes, this recipe is naturally gluten-free as written.

Can I make this ahead of time?

The hash is best served fresh, but you can prep the vegetables and cook the chorizo in advance.