Kale, chorizo and potato hash

A quick brunch, lunch or dinner. This gives a wonderful range of textures and flavours from hardly any ingredients. It's especially good topped with a fried or poached egg. You can substitute cabbage or Brussels sprouts for kale here, and cooked chicken or corned beef for the chorizo. Sweetcorn is another good addition.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Step 1 Strip the kale leaves from their central ribs and blanch them in a large pan of boiling salted water for 1 minute. Drain well, refresh in cold water and drain again. Squeeze out excess water and chop roughly.

Step 2

Step 2 Heat the oil in a large frying pan, add the chorizo and cook over a medium heat for 10 minutes, until just starting to brown. Remove the chorizo with a slotted spoon and set aside.

Step 3

Step 3 Add the onion and garlic to the chorizo fat in the pan and cook gently for 5 minutes. Add the diced potatoes, turn up the heat to get some colour in them and cook for 5 minutes, turning the potatoes until browned all over.

Step 4

Step 4 Return the chorizo to the pan with the kale and cook slowly for another 10 minutes, until well mixed and thoroughly heated through. Season and serve.

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