Recipe: Sweet potato hash with chorizo and kale
This sweet potato hash with chorizo and kale recipe is great for a weekend brunch, especially if you enjoy a little bit of spice.
This recipe can be gluten-free and dairy-free, depending on the chorizo and toast you have.
There are different types of chorizo, but the most common ones are Mexican (usually fresh) and Spanish (usually cured). Both types work for this recipe. The beauty of using chorizo is that you don’t need any extra fat nor herbs or spices, just a pinch of salt and pepper on top of the eggs.
If you don’t want to use chorizo, try these substitutions:
- Other sausage (e.g. pork & fennel, chicken & herbs, veggie)
- Bacon, pancetta or speck
- Corned beef, pastrami or smoked brisket
- Haloumi
Note that you will need to add a bit of oil to the pan if the ingredient substitute you choose is not very fatty.
Sweet potato hash with chorizo and kale
Ingredients
- 1 large sweet potato
- 1/2 brown onion
- 1 bunch kale leaves only
- 2 chorizo sausages
- 4 eggs
- salt and pepper to taste
To serve
- chopped parsley
- 2-4 slices toast optional
Instructions
- Preheat oven to 200°C (fan-forced).
- Peel and chop sweet potato in small cubes (around 1 cm). Place in a baking tray lined with baking paper or foil. Roast until it starts to brown (around 30 minutes).
- While sweet potato roasts, slice onion and roughly chop kale. Slice chorizo.
- Heat up a pan at medium heat. Add chorizo. When fat starts to render, add onions. Continue cooking until chorizo is fully cooked and onions are browned, stirring often.
- Add kale and cook for a couple of minutes, until just wilted. Add sweet potato and mix well.
- Make 4 wells in the pan and add eggs. Cover with a lid and cook until whites are set, around 10 minutes.
- Season eggs with salt and pepper.
- Serve garnished with parsley and with toast on the side, if you want.
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