Sunday, March 10, 2019

Egg, Chorizo, Kalettes, Parmentier Potatoes and Tomato in a Sunday Brunch Hash

The tiny leaves of kalettes are a fairly recent hybrid of kale and Brussels sprouts. High in vitamins K and C (but not as high as kale)


Chorizo - a staple in my fridge. Intense flavour. A little goes a long way.

 I adapted a recipe from the March issue of Waitrose Food magazine to incorporate the kalettes and the chorizo, substituting them for the specified kale and bacon lardons.

The result got a thumbs up from the man about the house so I'm sharing a link to the recipe -

 Bacon, egg and kale oven hash