Cavolo Nero and New Potato Hash

This dish is great at any time of the day. It’s one of my favourites for a weekend brunch but makes an equally great speedy supper. It celebrates two lovely ingredients that have come into season in June - cavolo nero and the new potato. This dish can easily be made vegetarian by omitting the chorizo and sprinkling in a scant teaspoon of paprika alongside the garlic. 

Serves 2

Ingredients:
400g cold, boiled baby new potatoes
150g cavolo nero (roughly 6 stalks)
100g chorizo
2 cloves of garlic, finely chopped.
2 eggs
Half a lemon
Pinch of chilli flakes

Method:

1. Fry the chorizo in a dry frying pan until golden on both sides, it should take roughly 2 minutes. Remove the meat, leaving the flavoured oil in the pan.

2. Add a little more oil to the pan if it doesn’t look like enough. Add the potatoes and crush them lightly with a potato masher, then the garlic. Cook for 5 minutes on a low heat, until the potatoes are golden and starting to crisp.

3. Strip away the thick, woody stalk of the cavolo nero and shred the leaves. Add the kale to the frying pan with a small squeeze of lemon and season.

4. Cook for a further 5 minutes on a low heat, you want the kale to begin to wilt down.

5. Meanwhile, poach or fry your eggs.

6. Just before serving, add the chorizo back into the frying pan and mix through the potato and cavolo nero.

7. Plate up, scatter a pinch of dried chilli flakes and a healthy does of sea salt over the egg. Can be served with a good chunk of sourdough.