300g new potatoes, quartered
1 tsp smoked paprika
40g chorizo, sliced
150g spring greens, sliced
½ a small bunch parsley, chopped
2 eggs, poached
Boil the potatoes until tender, drain and cool. Heat 2 tbsp olive oil in a large non-stick frying pan and add the potatoes and the smoked paprika, fry, turning over until golden and crisp.
Add the chorizo and fry for another 2-3 mins until chorizo is crisp. Add in the spring greens and cook until they have just wilted. Season then stir through the parsley.
Serve the hash topped with poached eggs.