---
title: Chorizo-Spiced Kale and Pepper Hash
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/chorizo-spiced-kale-and-pepper-hash-5931903ac6243b674a349322
servings: 4
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: Easy
allergens:
  - Milk
tags:
  - Gluten Free
  - Breakfast
  - Brunch
rating: 4.0/5
rating_count: 535
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Spicy chorizo and sweet potatoes create a delicious hodgepodge
  - theme: Ease of prep
    text: Simple ingredients come together quickly for a satisfying meal
image: "https://images.recipes.furrysalamander.com/chorizo-spiced-kale-and-pepper-hash.avif"
---

Wash and dry all produce. Cut @yukon gold potatoes{1%lb} and @sweet potatoes{1%lb} into ½-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 ~{12%minutes}. Drain.

Heat a drizzle of @vegetable oil{2%tbsp} in a #large pan{} over medium-high heat. Add @fresh pork chorizo{1%lb}, breaking up meat into pieces. Cook, tossing, until browned and cooked through ~{5%minutes}. Remove chorizo from pan with a #slotted spoon{} and set aside, leaving as much oil in the pan as possible.

While chorizo cooks, halve and peel @yellow onion{1%unit}, then cut into ½-inch squares. Mince @garlic{3%cloves}. Core and seed @red bell pepper{1%unit}, then cut into ½-inch squares. Remove and discard stems and large ribs from @kale{1%bunch}, then chop leaves into bitesized pieces. Halve @lemon{1%unit}, cutting one half into wedges.

Add onion, bell pepper, and @chorizo spice blend{2%tbsp} to pan used for chorizo. Toss to coat in oil. Cook until onion is translucent and pepper has softened ~{4%minutes}. Toss in kale and season with @salt{1%tsp} and @pepper{1%tsp}. Cook until kale is tender ~{4%minutes}.

Add potatoes to pan along with a large drizzle of oil. Season with salt and pepper. Cook, tossing occasionally, until potatoes are lightly crisped ~{4%minutes}. Toss in garlic and cook until fragrant ~{1%minutes} more. Stir in a squeeze or two of lemon to taste. Season with salt and pepper.

Divide hash between plates. Top with chorizo and dollop with @sour cream{2%tbsp}. Serve with lemon wedges on the side for squeezing over.