There’s something almost magical about the moment a skillet hits the stove on a slow morning—when the kitchen is still quiet, the sun hasn’t made up its mind yet, and you suddenly crave something warm and punchy. That’s exactly how this Chorizo & Cavolo Nero Hash came to life. It wasn’t planned; it just… happened in the most “I need something comforting right now” kind of way.
I remember opening the fridge and spotting leftover chorizo links, plus a bunch of cavolo nero that had somehow survived the week. Most people would’ve ignored that neglected bunch of greens, but you know me—I love rescuing ingredients like a tiny kitchen superhero.
As soon as the chorizo hit the pan, that smoky paprika aroma filled the room so fast I literally said “oh wow” to no one. Then the greens wilted in like they’d been waiting their turn. And suddenly, this humble, rustic breakfast hash felt like something you’d proudly serve at brunch.
What I love most is how balanced it is: spicy, savory, earthy, and hearty without being heavy. It’s the kind of breakfast—or lunch or “oops it’s 10pm and I’m hungry again” meal—that gives you warmth in your chest and a tiny mood lift.
And yes, I’ll admit it… the crispy potato bits are absolutely the star. You can quote me.
This one-pan wonder has now become a recipe I pull out when I need a quick win. A little comfort. A meal that doesn’t judge my energy levels. And honestly? I think you’re going to fall for it too.
Recipe Resume (Why You’ll Love It)
- One pan, zero stress—everything cooks in one skillet.
- Packed with savory, smoky flavor from the chorizo.
- Cavolo nero adds depth, nutrients, and that gorgeous dark-green color.
- Easy to scale for brunch crowds or a solo cozy night.
- Crispy potatoes + tender greens = perfect texture combo.
- Ready in under 30 minutes, but tastes slow-cooked.
- Works for breakfast, lunch, or “breakfast for dinner.”
- Naturally gluten-free and super filling.
Why This Chorizo & Cavolo Nero Hash Is The Only One You’ll Ever Need
Sometimes a recipe becomes “the one” because of a memory. I made this for my partner when we’d had one of those ridiculously long weeks, and we both just collapsed at the table with a sigh and a plate full of this hash. We didn’t speak for a minute—just ate—and then looked at each other like, “Okay… this one stays.”
Cuisine: European / Modern Comfort Food.
What You Really Need to Make This Amazing Chorizo & Cavolo Nero Hash (Simplified)
- Chopped chorizo
- Diced potatoes
- Onion & garlic
- Cavolo nero (Tuscan kale), chopped
- Olive oil
- Salt, pepper, smoked paprika
- Eggs (optional, but highly recommended)
How to Master the Perfect Chorizo & Cavolo Nero Hash (My Secret Method)
Start by getting those potatoes in the pan first—trust me, the extra couple of minutes of browning makes all the difference. Once they start crisping up, toss in the onions so they soften right alongside them. When the chorizo joins the party, the skillet basically transforms into a smoky perfume diffuser, and everything starts to feel more exciting.
As the chorizo renders, the potatoes soak up that paprika-rich oil, turning into tiny flavor sponges. Then the cavolo nero goes in. It wilts slowly, turning glossy and tender without losing its bite. If you’re adding eggs, make little nests and let them steam gently under a lid until just set. Perfect every time.
Chef’s Notes and Tips For A Flawless Chorizo & Cavolo Nero Hash
Let the potatoes cook longer than you think—they’re the backbone of a great hash. Don’t rush them. Medium heat is your friend here. And if the skillet looks dry before adding the chorizo, a splash of oil keeps things moving.
Cavolo nero can be tough if rushed. Give it time to wilt fully and soak up the juices. Tear the leaves smaller for quicker cooking and better distribution in every bite.
Get Creative! Easy Substitutions and Fun Variations
Swap cavolo nero for spinach, Swiss chard, or regular kale. Try sweet potatoes instead of regular potatoes for a caramelized twist. Not into pork? Use chicken chorizo or even sautéed mushrooms for a hearty veg version.
Lighten It Up! Simple Swaps for a Healthier Chorizo & Cavolo Nero Hash
Use turkey or vegan chorizo, swap potatoes for cauliflower florets, and go easy on the oil. You’ll still get the flavors you love from this easy chorizo cavolo nero hash recipe, just a lighter version.
And there you have it! Don’t forget to let us know how your dish turns out, and consider checking out some of our other recipes.
Are You Curious About Anything Else? Take a Look at the Most Frequently Asked Questions We Get About This Recipe
1. Can I make this easy chorizo cavolo nero hash ahead of time?
Absolutely—this recipe reheats beautifully. The trick is to store the potatoes and chorizo mixture separately from any eggs you cook. Potatoes tend to soften in the fridge, but reheating them in a skillet brings back a surprising amount of crispness. If you’re prepping for a busy week, make a big batch on Sunday and revive it each morning with a quick pan fry. This method keeps the flavors bold and the texture satisfying.
2. What’s the best way to cook cavolo nero with chorizo?
Cavolo nero is naturally hearty, so pairing it with chorizo is perfect because the rendered oil helps tenderize the greens. Start by adding the greens after the chorizo has released some of its paprika-infused fat. Stir well, cover for a minute, and let the steam soften the tough stems. This gives you that glossy, flavorful finish people love in a one pan chorizo and greens breakfast.
3. Can I make this hash spicy or mild?
Yes! Chorizo varies wildly from mild to fiery. Choose based on your comfort level. If you want more heat, sprinkle in chili flakes or a drizzle of chili oil at the end. For something gentler, balance the spice with a spoon of Greek yogurt on top—it cools things beautifully without muting flavor.
4. Can I add more vegetables to this hash?
Definitely. Bell peppers, zucchini, mushrooms, or even roasted tomatoes blend wonderfully into this best chorizo breakfast hash skillet. Just keep the potato-to-veggie ratio balanced so the hash stays hearty instead of watery.
5. How do I prevent my potatoes from sticking?
Use enough oil, keep the heat at medium, and resist the urge to flip too early. Potatoes release naturally when they’re ready—if they’re sticking, they need more time to crisp.
6. Can I use pre-cooked chorizo?
Yes, but cook it long enough to re-render a bit of fat. That oil is essential for flavoring the cavolo nero and potatoes.
7. Is cavolo nero the same as kale?
Cavolo nero is a type of kale, often called Tuscan kale. It’s darker, earthier, and slightly sweeter once cooked, making it perfect for this recipe.
8. Will this work with frozen cavolo nero?
It can! Just thaw fully and squeeze out the excess water. Too much moisture can stop the potatoes from crisping, so drying the greens is key.
Chorizo & Cavolo Nero Hash
4
servings30
minutes40
minutes300
kcalIngredients
Chopped chorizo
Diced potatoes
Onion & garlic
Cavolo nero (Tuscan kale), chopped
Olive oil
Salt, pepper, smoked paprika
Eggs (optional, but highly recommended)
Directions
- Start by getting those potatoes in the pan first—trust me, the extra couple of minutes of browning makes all the difference. Once they start crisping up, toss in the onions so they soften right alongside them. When the chorizo joins the party, the skillet basically transforms into a smoky perfume diffuser, and everything starts to feel more exciting.
- As the chorizo renders, the potatoes soak up that paprika-rich oil, turning into tiny flavor sponges. Then the cavolo nero goes in. It wilts slowly, turning glossy and tender without losing its bite. If you’re adding eggs, make little nests and let them steam gently under a lid until just set. Perfect every time.
