Jersey Royal Potato and Chorizo Hash with Fried Egg

Place the Jersey Royal potatoes in a large pan of salted water and bring to a boil. Cook for about 10-15 minutes, or until they are tender but still firm.

Drain the potatoes well and set aside to cool slightly. Once cool enough to handle, roughly chop them into smaller pieces if needed.

While the potatoes are cooking, heat the olive oil in a large skillet or frying pan over medium heat. Add the chorizo and cook until it's browned and has released its flavorful oil.

Add the diced red onion and red bell pepper to the skillet and cook until softened, about 5-7 minutes.

Add the cooked Jersey Royal potatoes to the skillet with the chorizo and vegetables. Increase the heat to medium-high and cook, stirring occasionally, until the potatoes are golden brown and slightly crispy, about 10-15 minutes. Be careful not to overcrowd the pan; cook in batches if necessary.

Season the hash with salt and pepper to taste.

While the hash is finishing cooking, fry the eggs in a separate small skillet. Melt a small amount of Jersey butter in the pan, then crack in the eggs. Cook to your desired doneness (sunny-side up, over easy, etc.). For creamier eggs add Jersey Milk.

Divide the Jersey Royal potato and chorizo hash among four plates. Top each serving with a fried egg. Garnish with sliced spring onions and fresh chopped parsley (if available). Serve immediately.