You might have been good this week, but now it's time for a treat and this recipe from Ethna Reynolds of Nook Café in Sligo is sure to do the job.

"This is a definite brunch winner anytime I cook it for friends, family or in the café. Chorizo is one of those ingredients that just takes a dish to another level – the beautiful spiced oils released when cooking tint the other ingredients with a rich meaty glaze"- Ethna Reynolds

Yield: Serves 4


  • 6 cold cooked potatoes, or 16 cold boiled baby potatoes
  • 3 tablespoons oil
  • 4 large handfuls kale, chopped roughly
  • ½ medium onion, sliced
  • 150g chorizo, sliced thinly
  • 1 clove garlic, minced
  • 25g butter
  • 1 heaped tablespoon smoked paprika
  • Salt and cracked black pepper
  • 4 free range eggs
  • Sliced chilli, optional


  1. Cut the precooked potatoes into bite-size chunks. Heat half the oil in a large, flat non-stick frying pan over a medium to high heat and fry the potatoes until they develop a crisp. (If you do not have a large enough frying pan, you need to cook the potatoes in batches so they don’t crumble apart.)
  2. Once the potatoes have gotten a crispy coating, remove them and set aside.
  3. Add the rest of the oil to the pan and add the kale and onion. Fry for three minutes, then add the chorizo and garlic.
  4. Add the butter, then the potatoes. Toss all the ingredients well so the butter coats everything.
  5. Finally, add the smoked paprika, a pinch of salt and a good grind of cracked black pepper, lower the heat to medium and continue to cook, tossing the contents every 30 seconds or so.
  6. In a second pan, fry the eggs until the white is set but the yolk is still runny.
  7. Pile the potato hash onto plates, top with a runny egg and another bit of black pepper. Garnish with some sliced chilli if you prefer. Most importantly, burst the egg so that the yolk covers the potatoes – so good.

TIP: Good quality chorizo makes all the difference – I love using Gubbeen chorizo.

Having opened in May of 2016, Ethna Reynold’s Nook café in County Sligo has acquired quite the fan base. A popular spot for breakfast and lunch in the small village of Collooney, Ethna’s ever-changing menu focuses on using fresh, local and artisan ingredients where possible, ranging from Ballysadare eggs to Macroom buffalo cheese and Gubbeen chorizo. Click here to see more about Nook.

Read more: Black Pudding, Mature Cheddar, Leek and Potato Sausage Rolls

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