Step 1
Bring a large pot of salted water to a boil. Add the diced potatoes and cook for 5–6 minutes until just tender but still firm. Drain well and set aside.

Step 2
Heat a film of olive oil in a large frying pan over medium heat. Add the red onion and capsicum, and cook for 4–5 minutes until softened. Stir in the crushed garlic, smoked paprika, and oregano, cooking for another minute until fragrant.

Step 3
Push the vegetables to the side of the pan and add the remaining olive oil. Add the cooked potatoes, spreading them out in an even layer. Cook for 5–6 minutes, flipping occasionally, until golden and crisp.

Step 4
Gently stir in the flaked tuna, and spinach being careful not to break the tuna up too much. Cook for another 2–3 minutes. Season with salt and freshly ground black pepper to taste.

Step 5
In a separate frying pan, cook the eggs sunny-side-up or to your preferred doneness.

Step 6
Divide the hash among four plates and top each with a fried egg. Sprinkle with fresh parsley and serve immediately.