This recipe is not just for breakfast. Often, we will eat a good Chorizo scramble any time of the day or week. This is a warming hearty breakfast hash that touches all the bases. Creamy, starchy and brothy without being soupy. This is a filling dish for 2-3 people but you can stretch it by serving with some muffins or breakfast pastries.
Things you will need:
Tools: • Cast iron skillet • Slotted spoon • Measuring cup • Cutting board and knife Food: • 2 medium potatoes • 1 large carrot • 3-4 leaves of purple kale • 1 cup of chicken stock • 1 tbsp of butter • 1 medium leek • 1 inch of chorizo bellota • Quarter of a pound of Leonora or similar cheese
What to do: Peel and cube potato. Heat skillet, once hot, coat with the butter then add the cubed potatoes. Stir potatoes to coat in butter then add chicken stock. Bring to a boil then bring down to a simmer. Peel and dice carrot, add to skillet. Wash and cut off the green top of the leek. Halve leek then slice into half moon pieces. Add leeks to skillet. Cube chorizo add to skillet. Cook until liquid reduces by half and potatoes are soft. While the mixture is reducing, destem and shred the kale, it should look like confetti. Add kale to skillet, mix well then break apart the Leonora across the top of the mixture in the skillet. Let sit for a minute then mix. Let sit to give the cheese an opportunity melt a little then stir to well incorporate the cheese. Serve hot with fried eggs.