Kale and soy chorizo hash

I love chorizo but some of my readers are vegan so using soy chorizo to make this kale and soy chorizo hash was a good alternative in this case!

Kale and soy chorizo hash

I haven’t used kale for a while but the past week I kind of went on a kale obsession.

I have actually made another version of this but used extra firm tofu instead of potatoes. It was also very good so I will post that recipe perhaps in a week or so. I have a few recipes to get through first and post in the blog.

I am not much of an imitation meat consumer however this soy chorizo is an exception. This kind doesn’t contain any weird or fake ingredients. This soy chorizo is one of the only things I have found that is actually edible. I got it at Trader Joes but maybe you can try some other stores if you don’t have Trader Joes around where you live. Just read the food label to make sure it doesn’t contain any fake ingredients. If it does, don’t buy it.

You can also use real chorizo if you like, but make sure it doesn’t contain any sodium nitrates/nitrites which is carcinogenic, a cancer causing agent.

You can also add some other veggies of your choice. Maybe onions or peas will be a good addition. Either way I think this was great as is. Get a couple of eggs with it, and you are good to go.

At last we are getting some nice weather here in NJ. I think it was about time given the fact that we are almost in May!

Stay safe and enjoy!


This is the first time I have done hash and it will not be the last. If you prefer you can use real chorizo instead of the meatless version. Just make sure the chorizo that you buy is sodium nitrate/nitrite free.



Kale and soy chorizo hash

Miryam's original recipe

Yield: 4-6 servings

Total Time: 20 minutes


  • 2-3  lbs organic diced peeled rosette potatoes
  • 12 oz fresh kale, I use more
  • 12 oz soy chorizo, I got mine at trader joes
  • 1 large piece fresh ginger, chopped
  • 2-4 Tbsp olive oil
  • Pinch of salt


In a large skillet, over medium heat, place 2 tablespoon olive oil. Add the chopped potatoes and stir occasionally making sure all the potatoes get cooked through. You may have to add more oil as the potatoes cook through.

When the potatoes are almost done add the chopped ginger. Cook for a couple of minutes. Add the soy chorizo and kale and stir cooking until the kale softens a little bit. About 3-4 minutes.

Add a pinch of salt if desired. Serve while still warm with some eggs or as desired.

Screen Shot 2013-04-25 at 12.27.49 PM

Nutrition facts calculated based on the recipe giving 6 servings.


  1. Fabulous recipe! We all love kale but grew tired of the same ol’ recipes.

  2. I have to admit something. The smell of chorizo cooking makes me absolutely sick. I had a roommate who would make it and when she did, I’d have to leave the apartment for several hours. I got so nauseous. :( Hmm. That was totally random!

    And I don’t think I’ve ever made hash, either. I don’t even think I really know what it is. Gotta look into that!

  3. Kale and soy chorizo looks good in pictures. I did not know much of the soy chorizo but it sounds healthy since I am only aware of the meat chorizo. Perhaps I should check out the local grocery store if they have available soy chorizo. I love this recipe because I love the taste of the potatoes.

  4. That is a recipe of my own heart-yum!

  5. I never make hash at home although this looks so delicioussss. I am not much of a fake meat person but will def. check this chorizo out.

  6. Where does 480 calories come from? Break down please!

  7. I made this last night, only I used TJ’s frozen organic spinach since it was all I had on hand..also I didn’t have any ginger..and I added sauteed green pepper…it was excellent! Will try it next time with actual kale and ginger. Thank you!

  8. I just made this for lunch, and it is delicious! I swapped sweet potatoes for rosette potatoes and covered the potatoes to speed up the cooking process, but besides that, I followed the recipe. Will definitely make again. Thanks!

  9. Made this today. I added garlic, decreased the potatoes and subbed some chick peas instead.  Made an over easy egg as a topper.  Delicious!  I’m adding this to my rotation of menus.  Thanks for a great recipe!

  10. Made this today, but I swapped the Ginger for garlic, shallots, and jalapeños. I also added Sazon while cooking the potatoes. It was really good! 

  11. This recipe looks great ! I was thinking about swapping out some of the potatoes for black beans  … has anyone tried this?

  12. Trying tomorrow for a holiday brunch for 20+… Can’t wait.

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