Quick Recipe: Kale, chorizo and potato hash
Prep/cooking time: 45 minServes: 4300g kale/cabbage1 tbsp olive oil300g Riverford cooking chorizo sausage, chopped1 onion, chopped2 garlic cloves, crushed500g cooked potatoes, cut into 2cm dicesea salt + freshly ground black peppereggs (optional)
Blanch the kale leaves in a large pan of boiling salted water for 1 minute. Drain well, refresh in cold water and drain again. Chop roughly. Heat the oil in a frying pan, add the chorizo and cook over a medium heat for 10 minutes, until starting to brown. Remove the chorizo from the pan and set aside. Add the onion and garlic and cook gently for 5 minutes. Add the diced potatoes and cook for 5 minutes until potatoes browned. Return the chorizo to the pan with the kale and cook slowly for another 10 minutes. Season and serve with a poached egg on top for a complete supper dish.
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