Directions:

Chorizo Verde: Char peppers over an open flame until the skin is black. Peel the skin and seeds and discard. Add the flesh of the peeled peppers, cilantro, garlic, and a little bit of water to a blender and puree. Add the puree to the ground pork and mix thoroughly.

Hash: Bring water to a boil with a little bit of salt and blanch the rutabaga, potato, and kale separately.

Then: Heat a pan with oil then add the chorizo verde and brown thoroughly. Add shallots, rutabaga, potatoes, and kale to the pan and sauté until all ingredients are heated and potatoes are brown. Season with salt and pepper to taste. Cook an egg to your liking and add to the hash. Pour sauce over top.

Chimichurri Sauce: Finely chop herbs, add chopped garlic then mix in the remainder of ingredients.

Sherry Gastrique: Add sherry vinegar and sugar to a pot and bring to a boil. The gastrique is done when the sauce can coat the back of a spoon.