---
title: Chorizo-Spiced Kale and Pepper Hash
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/chorizo-spiced-kale-and-pepper-hash-5931903ac6243b674a349322
prep time: 15 minutes
cook time: 15 minutes
time required: 30 minutes
difficulty: easy
allergens:
  - Milk
tags:
  - Gluten Free
rating: 4.0
rating_count: 535
source_chef: Recipe Development Team
nutrition:
  calories: 750
  protein: 25
  fat: 37
  saturated fat: 11
  carbohydrates: 86
  sugar: 18
  fiber: 16
  cholesterol: 75
  sodium: 570
image: "https://images.recipes.furrysalamander.com/Breakfast%20And%20Brunch/chorizo-spiced-kale-and-pepper-hash.avif"
---
Wash and dry all produce. Cut @Yukon Gold potatoes{24%ounce} and @sweet potatoes{24%ounce} 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.

Heat a drizzle of @vegetable oil{2%tbsp} in a #large pan{} over medium-high heat. Add @fresh pork chorizo{12%ounce}, 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.

While chorizo cooks, halve, peel, and cut @yellow onion{2} into 1/2-inch squares. Mince @garlic{4%clove}. Core, seed, and cut @red bell pepper{2} into 1/2-inch squares. Remove and discard stems and large ribs from @kale{8%ounce}, then chop leaves into bite-sized pieces. Halve @lemon{2}, cutting one half into wedges.

Add onion, bell pepper, and @chorizo spice blend{2%tbsp} 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.

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.

Divide hash between plates. Top with chorizo and dollop with @sour cream{8%tbsp}. Serve with lemon wedges on the side for squeezing over.