Sunday, September 6, 2015

Chorizo and Potato Hash with Beet Greens and Kale

My first hash I made at home turned out beautiful! And really delicious.

Typically a breakfast dish, but perfectly acceptable as dinner meal as well. Lately, when I've been planning meals I've got two things in mind:

  1. Clean out the freezer and cupboard. I always have a stocked kitchen that I'm constantly trying to use up and come up with ideas that I don't have to buy all new groceries for.
  2. Eat as much fresh produce as possible before the growing season here is over.
This recipe is perfect for those criteria. I happened to have chorizo in the freezer that needed to be used and lots of potatoes from the garden in the cupboard. And I even had some beet greens and kale picked fresh from the garden just a day or two prior!

This is a quick weeknight meal idea, too, when you are short on time and your family wants something on the table quick. And if you cook up your potatoes the night before, it's even faster! If you'd rather have it all fresh in one night like I did, you could still at least cut up your potatoes the day before. Just store in a bowl with water covering the potatoes and stick it in the fridge overnight.

I used a mixture of potatoes. Some small fingerling and purple potatoes from the farmers market, some russets from mom and dad's garden that I dug up when I was home last and some from yukons from Josh's garden. I had some yukons from Trader Joe's sprout pretty fast last spring so I took them home to Josh to plant. He got a bounty! I've got some waiting from to dig up in the garden. Hope mine grew as well as his did! All these different types fired out to be a great mix for this fresh, hearty meal.

Chorizo and Potato Hash with Beet Greens and Kale

1 full link chorizo, removed from casing
4 cups potatoes, cubed and mostly coo
2 cup mix of beet greens and kale, torn
1 tbsp olive oil
salt and pepper, to taste

1. Add potatoes to saucepan filled with water. Cook till mostly cooked through and drain water. Set aside.
2. Add olive oil to a cast iron skillet over medium-low heat.
3. Once oil and pan are heated, add the chorizo and cook all the way through.
4. Add greens to the skillet. Stir occasionally until greens are wilted and softened about 5 minutes.
5. Add potatoes. Stir occasionally, about 5 minutes or until potatoes soft and heated through.
6. Make a well in the middle of the skillet to cook an egg. Turn heat down to low until egg white is cooked through. Alternatively, you could fry your eggs in a separate pan and serve on top of the potato hash to serve multiple people.