Chorizo-Spiced Kale and Pepper Hash

🥘 Ingredients

• chorizo spice blend
  2 tbsp
• fresh pork chorizo
  1 lb
• garlic
  3 cloves
• kale
  1 bunch
• lemon
  1 unit
• pepper
  1 tsp
• red bell pepper
  1 unit
• salt
  1 tsp
• sour cream
  2 tbsp
• sweet potatoes
  1 lb
• vegetable oil
  2 tbsp
• yellow onion
  1 unit
• yukon gold potatoes
  1 lb

🍳 Cookware

• large pot
• large pan
• slotted spoon

1. 

   1

   Wash and dry all produce. Cut yukon gold potatoes and sweet potatoes 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.

   yukon gold potatoes: 1 lb, sweet potatoes: 1 lb
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 ⏱️ 5 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: 1 lb
3. 

   3

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

   yellow onion: 1 unit, garlic: 3 cloves, red bell pepper: 1 unit, kale: 1 bunch, lemon: 1 unit
4. 

   4

   Add onion, bell pepper, and chorizo spice blend 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 and pepper . Cook until kale is tender ⏱️ 4 minutes .

   chorizo spice blend: 2 tbsp, salt: 1 tsp, pepper: 1 tsp
5. 

   5

   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.
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: 2 tbsp