Pheasant Chorizo and Kale Hash
Quick and easy recipe either for lunch or we have served it for breakfast by Rachel Green. It is an any time of day dish, it is equally as delicious made with pigeon breasts
Ingredients
- 4 pheasant breasts skinned and diced
- 150 grams chorizo sliced
- 1 leek cut into rings
- 300 grams cooked potatoes chopped
- eggs
- 2 handfuls kale finely chopped
- 2 cloves crushed garlic
- fresh thyme leaves
- 2 tbsp olive oil
- knob of butter
- 1 handful chopped parsley
- Worcester sauce
- sea salt and black pepper
Instructions
- Heat the olive oil in a large frying pan and add the chorizo. Fry for 1 minute, then add the leek and fry for a further 2 minutes. When the leek is soft and the chorizo released it's oils, add the potato, kale, garlic and thyme. Season well and fry until the potatoes are golden brown and the kale is soft
- Meanwhile, melt the butter and fry the pheasant breasts over a moderate heat until cooked but slightly pink. Add the meat to the other pan and stir in the chopped parsley and a good shake of Worcestershire sauce. Season to taste if required
- Serve hot with a fried or poached egg on top
