Step 1
Bring a medium saucepan of salted water to the boil. Add the potatoes and simmer for 6–8 minutes until just tender. Drain well and set aside.

Step 2
Heat a film of olive oil in a large frying pan over medium heat. Add the onion and capsicum and cook for 5 minutes until softened. Stir in the crushed garlic, chorizo, smoked paprika and cumin. Fry for a further 5 minutes until the chorizo is crisp.

Step 3
Add the parboiled potatoes to the pan and cook for 8–10 minutes, stirring occasionally, until golden and crispy. Season well with salt and pepper, then reduce heat to low to keep warm.

Step 4
Heat vegetable oil in a pan over medium heat. Crack the eggs into the pan and fry until whites are set but the yolks are runny (or to your preference).

Step 5
Divide the chorizo hash onto plates and top each with a fried egg. Spoon over the salsa verde to serve.