Chorizo Hash

Per request, here is a delicious version of the hash we practically lived on last winter. It’s the perfect breakfast or brunch food all year round; the chorizo is just spicy enough, the potatoes soft and tender, a bit of parmesan and a handful of kale, a squeeze of lemon to cut the richness… to me, chorizo hash is the ultimate comfort food. The trick is to use a good chorizo, preferably from an international market or butcher you trust. Try a bunch from all around your town and decide on your favorite ahead of time. It makes all the difference in this dish, especially since the potatoes take on much of the seasoning from the chorizo.

Ingredients

• 4 chorizo sausages, casings removed
• 8 – 10 small red skinned potatoes, cut into 1/4-inch cubes
• 2 Tbsp butter
• 1/2 red onion, chopped
• 1/2 lemon
• 1/4 cup grated parmesan cheese
• handful curly kale, chopped finely
• sea salt & pepper to taste

In a large cast iron skillet, heat butter on medium heat until melted. Add chopped red onions and stir until tender (about 5 minutes), then add chorizo, breaking up into chunks as you add to the pan. Stir until chorizo is cooked through, about 5 minutes more. Add potatoes and cover. Reduce heat and allow potatoes to steam for several minutes. Stir, making sure to move potatoes around pan so they don’t stick to the pan. Re-cover and allow to cook for 30 – 40 minutes more, making sure to stir about every once in awhile to prevent sticking and to encourage even cooking. When potatoes are tender, season with salt and pepper, squeeze lemon on top, and last, add handful of kale. Turn off heat and allow kale to steam for a couple of minutes. When ready to serve, sprinkle parmesan cheese on top and serve piping hot (preferably with eggs and some slices of avocado on the side). Enjoy!