Pheasant, chorizo and kale hash

  • Prep time 15 mins
  • Cook time 20 mins
  • Serves 4


4 pheasant breasts skinned and diced

150 grams chorizo sliced

1 leek cut into rings

300 grams cooked potatoes, chopped

4 eggs

2 handfuls kale finely chopped

2 cloves crushed garlic

fresh thyme leaves

2 tbsp olive oil

knob of butter

1 handful chopped parsley

Worcestershire sauce

sea salt and black pepper


To Start

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 its oils, add the potato, kale, garlic and thyme. Season well and fry until the potatoes are golden brown and the kale is soft.


In another pan, melt the butter and fry the diced pheasant breasts over a moderate heat until cooked but slightly pink. Leave to rest for a few minutes then add to the other pan. Stir in the chopped parsley and a good shake of Worcestershire sauce. Season to taste if required.

To serve

Fry or poach the eggs and serve on top of the hash.