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

Pheasant Chorizo and Kale Hash

By Annette Woolcock Published: January 10, 2019

  • Yield: 4 Servings

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 …

Ingredients

Instructions

  1. 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
  2. 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
  3. Serve hot with a fried or poached egg on top
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