There is something about leftovers that always makes me happy.  It may also be that I love food and cannot bear to throw anything out.  During the week there is always extra vegetables that have been used in a lunch or dinner dish that pile up in little containers in the fridge.

This recipe works with anything that you have lying around in the crisper i.e: broccoli, cauliflower, green beans or peas.

For this recipe I used

• 2 waxy potatoes – cut into a small dice with the skin on, you can also use sweet potato for this recipe
• 1 capsicum cut into a small rough dice
• 1 onion diced
• 1 bunch of kale washed and roughly chopped
• 1 chorizo sausage roughly diced
• 1 teaspoons smoked paprika
• 1 clove of garlic crushed
• salt and pepper
• dash of olive oil
• fried egg

METHOD

1. Heat a large frypan with a about 2 tablespoons of olive oil, on a medium heat.  Add in the diced potatoes, fry on both sides until soft and crispy around 15 minutes. Remove from the pan.
2. Add in the onion and garlic and slowly sweat together.  Add in the chorizo sausage and cook until brown and crispy.  Add in the capsicum and cook until tender.  Add the potatoes back in and tumble in the kale to wilt.  Sprinkle over the paprika, salt and pepper and toss to combine.
3. Place into a bowl and top with a fried or poached egg, whatever takes your fancy.
4. Find somewhere quiet to eat this as it will soon become a firm favourite.