Jersey Royal Potato and Chorizo Hash with Fried Eggs

Place the halved or quartered Jersey Royal potatoes in a large pan and cover with cold, salted water. Bring to a boil and cook for 10-12 minutes, or until just tender.

Drain the potatoes well and set aside.

While the potatoes are cooking, heat the olive oil in a large skillet or frying pan over medium heat.

Add the diced chorizo and cook for 5-7 minutes, or until browned and crispy, rendering some of its fat. Remove the chorizo from the pan and set aside, leaving the rendered fat in the pan.

Add the chopped onion to the pan with the chorizo fat and cook for 5-7 minutes, or until softened and translucent. Add the minced garlic and cook for another minute until fragrant.

Add the cooked potatoes to the pan with the onions and garlic. Cook for 8-10 minutes, stirring occasionally, until the potatoes are slightly browned and crispy.

Stir in the smoked paprika and dried oregano, ensuring it's evenly distributed throughout the hash. Season with salt and pepper to taste.

Return the cooked chorizo to the pan and stir to combine.

Make four wells in the hash. Crack an egg into each well.

Cook the eggs for 3-5 minutes, or until the whites are set and the yolks are still runny.

Garnish with chopped fresh parsley. Serve immediately.