Spanish Potato and Chorizo Hash

Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add the diced potatoes and cook for 10-12 minutes, stirring occasionally, until golden brown and tender.

Push the potatoes to one side of the skillet. Add the diced chorizo to the other side and cook for 3-4 minutes, breaking it up with a spoon, until it starts to crisp and release its oils.

Add the diced red bell pepper and yellow onion to the skillet with the chorizo and cook for 3-4 minutes, until softened.

Stir in the minced garlic and smoked paprika. Cook for 1 minute more until fragrant, then mix all ingredients together in the skillet. Season with salt and black pepper.

In a separate small non-stick skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Crack the eggs into the skillet and fry for 2-3 minutes, until the whites are set and the yolks are still runny (or to your preference).

Divide the potato and chorizo hash between two plates. Top each serving with a fried egg.

Garnish with fresh chopped parsley and serve immediately.