Prepare this Mexican hash the night before and just reheat it in the morning or whenever you’re hungry! It goes with just about anything, but I like to top mine with eggs or sliced avocado.Print
- 8.8 ounces (250 g) Mexican Chorizo (Make your own!)
- 2 tablespoons (30 g/1.1 oz) ghee or lard, divided
- 2 cups (230 g/8.1 oz) diced pumpkin (
- 1/2-inch [1 cm] pieces)
- 1 medium bunch (200 g/7.1 oz) kale or Swiss chard
- Place the chorizo in a large pan greased with 1 tablespoon (15 g/0.5 oz) of
the ghee and cook until browned on all sides, 8 to 10 minutes. Use a slotted
spoon to transfer to a bowl.
- Add the remaining 1 tablespoon (15 g/0.5 oz) ghee and diced pumpkin to
the pan. Cook over medium heat for 6 to 8 minutes, stirring occasionally.
Add the kale, cover, and cook for 5 to 7 minutes, until soft and wilted but
still green. (If you’re using Swiss chard instead of kale, cook for just 1 to 2
minutes.) Place the cooked chorizo back into the pan to reheat for 1 minute,
Optionally, serve with sliced avocado, poached or fried eggs, and Quick Béarnaise or
Hollandaise Sauce. To give your hollandaise a Mexican kick, use lime juice instead of lemon juice,
and add a pinch of cayenne pepper and some fresh cilantro.
Can’t get fresh pumpkin? Try sweet potato instead. Just keep in mind that sweet potato
contains three times more carbs than pumpkin and should be used sparingly.