Chorizo & Kale Hash… And A Runny Egg!
Our Estate-grown Kale (both green and red) is ready for you to come and pick up in the Food Hall! As with most brassicas, kale is at its best after a few frosty nights, so now is just about the perfect time to tuck in. This recipe is the perfect Saturday/Sunday brunch with all the health benefits of kale, and -of course- the satisfying comfort of a great fried egg. It shouldn't take much longer than 20-25 minutes.
Ingredients (serves two)
- 1 tsp of olive oil (plus extra for frying)
- 80g of spicy chorizo cut into small pieces
- 1 finely chopped onion
- 2 good handfuls of kale (green and/or red)
- 400g of roughly chopped, leftover, cold potatoes (we've used sweet potatoes as well)
- 1/2 tsp of paprika.
- 2 eggs
Begin by heating the oil in a medium frying pan, before adding the chopped chorizo and onion. Fry together for around eight minutes until the lovely orange oils have emerged from the chorizo and the onion has softened.
Now turn up the heat, throwing in the two handfuls of kale and stir-fry for about a minute until the kale is wilting. now stir in the leftover potatoes and some salt and pepper. Fry everything together for another five minutes, or until the potatoes are hot through and the kale is tender. Remember to scrap the bottom of the pan every now and again to get those delicious crispy bits.
During this final five minutes is the perfect time to fry or poach your eggs to a runny perfection.
Now enjoy! (This recipe is thanks to BBC Good Food - and it's a Farm Shop favourite!)