Chorizo-Spiced Kale and Pepper Hash

🥘 Ingredients

• Yukon Gold potatoes
  24 oz
• chorizo spice blend
  2 tbsp
• fresh pork chorizo
  12 oz
• garlic
  4 clove
• kale
  8 oz
• lemon
  2
• pepper
• red bell pepper
  2
• salt
• sour cream
  1/2 c
• sweet potatoes
  24 oz
• vegetable oil
  2 tbsp
• yellow onion
  2

🍳 Cookware

• large pot
• large pan
• slotted spoon

1. 

   1

   Wash and dry all produce. Cut Yukon Gold potatoes and sweet potatoes into 1/2-inch cubes. Place in a large pot with enough salted water to cover by 1 inch. Bring to a boil and cook until easily pierced by a knife, 10-15 minutes. Drain.

   Yukon Gold potatoes: 24 oz, sweet potatoes: 24 oz
2. 

   2

   Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add fresh pork chorizo , breaking up meat into pieces. Cook, tossing, until browned and cooked through, 4-6 minutes. Remove chorizo from pan with a slotted spoon and set aside, leaving as much oil in the pan as possible.

   vegetable oil: 2 tbsp, fresh pork chorizo: 12 oz
3. 

   3

   While chorizo cooks, halve, peel, and cut yellow onion into 1/2-inch squares. Mince garlic . Core, seed, and cut red bell pepper into 1/2-inch squares. Remove and discard stems and large ribs from kale , then chop leaves into bite-sized pieces. Halve lemon , cutting one half into wedges.

   yellow onion: 2, garlic: 4 clove, red bell pepper: 2, kale: 8 oz, lemon: 2
4. 

   4

   Add onion, bell pepper, and chorizo spice blend to the pan used for chorizo. Toss to coat in oil. Cook until onion is translucent and pepper has softened, 3-5 minutes. Toss in kale and season with salt and pepper . Cook until kale is tender, 3-4 minutes.

   chorizo spice blend: 2 tbsp, salt, pepper
5. 

   5

   Add potatoes to the pan along with a large drizzle of oil. Season with salt and pepper. Cook, tossing occasionally, until potatoes are lightly crisped, 3-5 minutes. Toss in garlic and cook until fragrant, 1-2 minutes more. Stir in a squeeze or two of lemon (to taste). Season with salt and pepper.
6. 

   6

   Divide hash between plates. Top with chorizo and dollop with sour cream . Serve with lemon wedges on the side for squeezing over.

   sour cream: 1/2 c