- 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
- 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.)
- Once the potatoes have gotten a crispy coating, remove them and set aside.
- 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.
- Add the butter, then the potatoes. Toss all the ingredients well so the butter coats everything.
- 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.
- In a second pan, fry the eggs until the white is set but the yolk is still runny.
- 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.
Recipe by Ethna Reynolds
Read more: Baked eggs, goat's cheese and dukka
Click here to see more breakfast recipes.