Crispy Potato and Chorizo Breakfast Hash

Dice the potatoes into 1cm cubes and thinly slice the chorizo and scallions.

Heat one tablespoon of olive oil in a large non-stick skillet over medium-high heat.

Add the potatoes to the skillet, season with salt and pepper, and fry for 10 minutes until golden and tender, stirring occasionally.

Stir in the chorizo and cook for another 5 minutes until the fat renders and the potatoes are crispy.

Create two small wells in the hash and crack an egg into each, then cover the pan with a lid for 3 minutes until the whites are set but the yolks are runny.

Remove from heat, garnish with sliced scallions, and serve immediately.