Smoky Chorizo Chard Hash
This is easily a main course on it's own, but throw a fried egg on it and now you're talking.
Servings 6
Calories 608kcal
Ingredients
- 3 pounds russet potatoes (rinsed and chopped in 1/2 inch squares)
- peanut oil (for frying)
- 12 oz chorizo
- 1 red onion (diced)
- 1 green bell pepper (seeded and diced)
- 3 cloves garlic (minced)
- 1 bunch swiss chard (rinsed and roughly chopped)
- 1.5 tsp smoked paprika
- 1 tsp garlic salt (tested with Lawry's)
- 1 tsp season salt (tested with Lawry's)
- 1 tsp ground cumin
- 1/2 tsp freshly ground black pepper
- 1/2 tsp cayenne pepper
- 8 oz monterey jack cheese (grated)
- 2 Tbsp fresh cilantro
Instructions
- Heat peanut oil in either a 6 quart saute pan or a large stockpot. Do not fill container by more than half. Heat oil to medium high (350 to 375 F).
- Once oil is hot, slowly and carefully add potatoes to oil with a large spider basket. Fry for 12-15 minutes, or until golden brown and crispy. Remove potatoes with the spider basket and drain on a large paper towel lined plate.
- While the potatoes are frying, heat a cast iron skillet over medium high heat. Add in chorizo and cook until browned and crumbled.
- Add in onion and peppers to the chorizo, cook until onions are translucent (about 3 minutes).
- Add in minced garlic. Cook for 30 seconds, or until fragrant.
- Add in chard and spices. Cook until wilted and reduced (about 3-4 minutes).
- To the cast iron skillet, add in potatoes and mix until well blended. Remove from heat.
- Top with cheese and cilantro. Serve hot.
Notes
If you need a spider basket to drop or grab frying food out of hot oil, I highly recommend this set. Click here for them.
Nutrition
Calories: 608kcal | Carbohydrates: 47g | Protein: 25g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 69mg | Sodium: 1777mg | Potassium: 1251mg | Fiber: 5g | Sugar: 3g | Vitamin A: 3949IU | Vitamin C: 46mg | Calcium: 349mg | Iron: 5mg