Directions

• Boil the potatoes in a pan of salted water for 15 minutes or until tender. Drain and pop back in the pan and using a knife cut them up into smaller pieces.
• Pop the onion and chorizo in a large frying pan on medium/high heat and stir. The oils from the chorizo should be enough to stop anything sticking. Once the onions have softened a little, add in the asparagus and cook for 4 minutes.
• Add the peas, vinegar, and paprika and cook until the peas have defrosted and are hot. Add in the potatoes and mix well.
• Poach your eggs in a pan of boiling water for 4 minutes.
• Serve out the hash over 2 plates, top each with a poached egg, and sprinkle over the parsley.