Nduja and potato hash

1. 1

   Place the new potatoes in a saucepan, fill with water and bring to the boil. Turn down the heat and simmer until the potatoes are tender. Drain and set aside.

2. 2

   Heat one tablespoon of oil in two heavy-based frying pans set over a medium heat. Divide the onion between the two pans and fry gently for 10 minutes, or until soft and golden-brown.

3. 3

   Add half the nduja and chilli to each pan and cook for three minutes. Stir in equal amounts of the Serrano ham, cook for a further three minutes.

4. 4

   Add half the potatoes, capers and butter to each pan. Let the potatoes brown - keep turning them every so often with a spatula until crisp all over.

5. 5

   Make two holes in the mixture in each pan. Crack two eggs in each hole, cover with a lid and cook for three minutes until set.

6. 6

   Meanwhile, toast the bread on a griddle pan until crisp.

7. 7

   Spoon the hash onto four plates, giving each person two eggs, and sprinkle over the parsley. Serve with the toast and chilli sauce on the side.

1 serving ≈ 300 g

Nutrition values are estimates. - means data is unavailable.