Jersey Royal Potato Hash with Chorizo and Fried Eggs

Heat 1 tbsp of Jersey butter in a large frying pan or skillet over medium heat. Add the diced Jersey Royal potatoes and cook for 15-20 minutes, stirring occasionally, until they are golden brown and slightly crispy.

Add the chorizo, diced onion, and diced peppers to the pan. Cook for another 5-7 minutes, stirring occasionally, until the onions are softened and the chorizo is starting to render its fat.

Stir in the minced garlic and chopped thyme. Cook for another minute until fragrant.

Season the hash with salt and black pepper to taste. Remove from heat and keep warm.

While the hash is cooking, fry the eggs. Melt the remaining 1 tbsp of Jersey butter in a smaller frying pan over medium heat.

Crack the eggs into the pan and cook to your liking (sunny-side up, over easy, etc.). For scrambled eggs, whisk the eggs with Jersey milk and season before adding to the pan.

Divide the Jersey Royal potato hash among four plates. Top each plate with a fried egg (or scrambled if preferred).

Garnish with fresh chopped parsley and serve immediately.