80g spicy chorizo sausages, cut into small pieces (see tip, below)
1 onion, finely chopped
about 100g ready-prepared kale (2 good handfuls)
400g leftover cold potato, roughly chopped
½ tsp paprika (optional)
Can't find chorizo?
If you can’t find chorizo, snip pork sausages into small pieces and add ó-1 tsp hot smoked paprika plus 1 crushed garlic clove to the pan at the end of step 1.
Heat the oil in a medium frying pan, and add the chorizo and onion. Fry for about 8 mins, until the chorizo is golden and has released its orange oils, and the onion is soft.
Turn up the heat, tip in the kale and stir-fry for 1 min until wilting. Stir in the potatoes, paprika and some seasoning. Fry everything together for another 5 mins or until the potatoes are hot through and the kale is tender. Scrape the bottom of the pan now and again for those all-important crispy bits.
Meanwhile, fry or poach the eggs, then serve on top of the hash.