This Chorizo & Cavolo Nero Hash has quickly become a favourite and regular recipe in my house! It is so delicious and perfect at anytime of day.
Prepare the cavolo nero by washing thoroughly and removing the central stem. Then slice it into strips. Leave to one side
Cut the potatoes into a small dice and boil them for 5-7 minutes until you stick the point of a sharp knife in them
While the potatoes are cooking, dice the pepper into a similar size as the potatoes and heat ½ tbsp olive oil in a pan over a medium heat
Add the peppers to the oil and cook for a couple of minutes until softened. When the potatoes are cooked, drain them and add them to the pan with the peppers. Add the other ½ tbsp olive oil if needed
Remove the skin from the chorizo and dice. Add to the pan along with the cavolo nero, salt and garlic
Leave to cook for 2-3 minutes until the cavolo nero is wilted. In the mean time fry the eggs in the sunflower oil
Serve by spooning the hash into a bowl and topping with a fried egg
Make sure you wash the cavolo nero thoroughly.
Nutritional information is given as a guide only.
Chorizo & Cavolo Nero Hash https://www.curlyscooking.co.uk/chorizo-cavolo-nero-hash/