Crispy Smashed Potato Chorizo Hash with Jammy Eggs

This is the brunch hash you'll start craving by Friday afternoon. Baby potatoes get parboiled, smashed flat, and crisped in the ruby paprika oil left behind by a sizzling pan of Spanish chorizo — then it's all crowned with jammy soft-boiled eggs and a generous flurry of fresh parsley.

Six pantry ingredients, one skillet, thirty minutes from start to fork. It's the kind of weekend cooking that feels lazy but eats like a restaurant brunch — every bite a contrast of crackling potato edge, smoky chorizo crunch, and that slow, glossy yolk slipping into the cracks.

Step-by-step instructions

Step 1: Tip the baby potatoes into a large pot of well-salted cold water. Bring to a boil and simmer for 10–12 minutes, until a knife slides easily into the centre. Drain and let them steam-dry in the colander for a minute.

Step 2: Lay the potatoes on a tray lined with a tea towel. Using the flat bottom of a glass or measuring cup, press down on each one until it's about one centimetre thick and the skins crack open. Pat the tops dry — this is the key to ridiculous crispness later.

Step 3: Heat the olive oil in a wide, heavy skillet over medium-high heat. Add the chorizo coins in a single layer and cook for 3–4 minutes, stirring occasionally, until the edges curl, the chorizo is crisp, and the oil has turned a deep, glossy ruby. Scoop the chorizo onto a plate but keep every drop of that paprika-stained oil in the pan.

Step 4: Lay the smashed potatoes into the hot chorizo oil in a single layer. Don't move them for 4–5 minutes, then flip and crisp the other side until both faces are deeply golden and lacy at the edges. Slide the chorizo back in, dust with the smoked paprika, and toss everything together for thirty seconds so the spice blooms.

Step 5: While the potatoes crisp, lower the eggs gently into a small pan of simmering water and cook for exactly 6 minutes 30 seconds, then plunge them into ice water for one minute. Peel, halve, and lay them on top of the hash. Scatter with chopped parsley, a generous pinch of flaky salt, and a squeeze of lemon. Eat immediately, straight from the skillet if you're brave.

Serve it straight from the pan with toast for swiping at the yolk, or pile it onto plates with a peppery handful of rocket. Leftovers (unlikely) re-crisp brilliantly in a hot skillet the next morning — just save the eggs for fresh.