Chorizo, Onion & Cavolo Nero Hash

This is a gorgeous brunch dish that’s quick enough to prepare even if you’re a little the worse for wear, but sophisticated enough to serve for a brunch party. With a sparkling glass of cava, some thickly sliced avocado with lemon and salt, and some really good crusty bread, you’ve got a spectacular late-morning feast.

Cavolo nero (also called Tuscan kale or dinosaur kale) is a type of dark leafy green similar to kale or swiss chard. If you can’t find cavolo nero, those greens are perfectly good substitutes.

Feeds 2, but easily scaled up. Use a second frying pan if cooking for more than four people.


2 fist-sized potatoes, scrubbed clean, skins left on
2 small bunches cavolo nero (approx. 200g)
100g chorizo, casings removed and thinly sliced
Olive oil
1 medium onion, diced
2 eggs


Cut the potatoes into bite-sized pieces and boil in salted water until tender. Remove the potatoes with a slotted spoon and let steam dry in a colander. Bring the water back up to a boil for the cavolo nero.

Use a paring knife to remove the stems from the cavolo nero and discard; boil the leaves for 4 minutes. Drain, refresh with cold water and use your hands to squeeze as much water out as you can. Roughly chop and set aside.

Make ahead: Potatoes and cavolo nero can be boiled and prepped up to 24hr in advance. Bring to room temperature before proceeding.

Add the sliced chorizo to a large, cold frying pan with a small drizzle of olive oil. Turn the heat on to medium and cook, stirring often, until the chorizo has let off its fat and begins to crisp. Remove the chorizo with a slotted spoon and set aside.

Add the diced onion to the pan with a small pinch of salt and pepper. Cook, stirring often, about 5 minutes. Then add the drained potatoes with another pinch of salt and pepper. Turn the heat up to medium-high and cook, tossing occasionally, to get some colour on the potatoes.

When the potatoes have started to turn a nice golden brown, add the crisp chorizo and the cooked, chopped cavolo nero to the pan and cook for a minute or two to reheat. (At this stage, hash can be transferred to a baking dish and kept warm in a low oven until you’re ready to serve. Particularly useful if you’re cooking for a larger group.)

When you’re ready, get your eggs on: in a separate pan, fry the eggs in a little olive oil with a pinch of salt and pepper until cooked to your liking.

Transfer the hash to waiting plates, then drape the fried eggs on top and dive in.

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