Directions

1. Depending on the size of potatoes, cut into halves or quarters. Boils in salted water for about 5-7 minutes, just to part cook.
2. In a large frying pan over a medium heat add the cubed chorizo and fry until crispy. Lower the heat and add in a little more olive oil and the peppers and cook until just softening before adding in the potatoes, turning the heat back up. Let the potatoes get a little crispy but not burnt. Add in the spinach and leave to wilt and season with some salt and pepper to taste.
3. In a separate frying pan, fry the four eggs. Serve the eggs alongside the hash.