Wednesday, July 27, 2011

a side of Hash

I have been holding back sharing this recipe due to last week's extreme temperatures, but on a beautifully breezy Vermont summer's day like today, I think this Purple Kale, Baby Bliss & Chorizo Hash would pair well with a couple of poached eggs or a pan-crisped Halibut filet for a substantial, yet light, mid-week supper. Its also great for brunch.

This recipe yields 2-3 servings and can easily be adjusted to accommodate more.

You will need:
4 small palm-sized Baby Red Bliss Potatoes, medium dice
1 bunch Purple Kale [regular kale or swiss/rainbow chard may be substituted], wash & roughly chopped
4 cloves of Garlic, smashed & peeled
2 ounces [3 inch long cross section] dried, cured Spanish Chorizo, cut into small pieces
3 Tbsp Extra Virgin Olive Oil
1.5 tsp Apple Cider Vinegar
Salt & Pepper, as needed
1/2 Cup Water, just in case
2 ounces Manchego Cheese, finely grated [completely optional, but very delicious]

  • Preheat your oven to 400 degrees. 
  • In a medium bowl, combine the diced potatoes, garlic cloves & olive oil with a liberal pinch of salt and a couple of turns cracked black pepper and toss to coat.  Transfer to non-stick sheet pan or cookie sheet and spread in an even layer, making a modest attempt to leave some space between the potatoes so they can brown. Place in the oven, middle/top rack and cook for 12-15 minutes, or until potatoes are bronzed and slightly crispy.
  • In the meantime, render the chorizo in a medium saute pan [to render: place meat in a cool/room temperature pan and bring both the pan and the meat to temperature on the stove simultaneously] over medium-low heat.
  • Once the chorizo is slightly crisped and a significant amount of fat has been released into the pan [it will probably render out at least 1.5 Tbsp fat], add the kale [in batches if necessary] along with a pinch of salt & pepper; raise the heat to medium-high [about 7 out of 10]. Saute the kale with the chorizo, if the pan seems too dry or if you are having trouble wilting the greens, add a splash [eyeball a tablespoon or so] of water.
  • Once the kale is just wilted down, add the vinegar and quickly toss to coat.  Taste & adjust the seasoning as desired and then fold in the roasted potatoes.
  • Garnish with Manchego cheese, if desired... or use this hash to accompany a Manchego cheese omelette [::wipes drool from chin::].
In the interest of brunch, or dinnertime... or simply what to drink with this meal I would suggest a sparkling Rose`.  If you cannot find sparkling Rose` then mix 2/3 regular Rose` wine [or Riesling if you cannot find Rose` at all] with 1/3 Prosecco.

Where can I find chorizo...

Chorizo is typically located near the Soppresatta and Prosciutto, etc and other cured specialty meats; most gourmet supermarkets & specialty grocers should have it in stock.


  1. reading this recipee makes me drool!!!!!!!!!!!!
    healthy too with the kale.can hebrew national franks be substituted for the chorizo if you keep a kosher household?

  2. I love hotdogs. That being said, kosher salami, preferably hard salami, would be a much better substitution than hotdogs. Hard salami has a similar fat content and texture to chorizo than a hotdog does, HOWEVER- if using hotdogs, you will not be rendering out the fat. Instead heat some oil in a pan on high heat, add the chopped hot dog and let it get a good sear [this means don't move it around for at least 1.5 minutes], lower the heat and then follow the recipe guidelines. Definitely try to find hard salami though, it provides better texture than a hotdog. For vegetarians, saute some onion in a pan and season with 1/4 tsp smoked paprika, 1/8 tsp Sweet Hungarian Parika, and pinch of garlic powder.