- 300g/10oz new potatoes
- 2 tbsp vegetable oil
- 1 onion, sliced
- 75g/3oz 'nduja (available from Italian delis and specialist online retailers)
- 1 red chilli, chopped
- 200g/7oz Serrano ham, chopped
- 1 tbsp capers
- 100g/3½oz butter
- 8 free-range eggs
- 4 slices French bread
- 1 tbsp chopped fresh parsley
- chilli sauce
- 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.
- 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.
- 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.
- 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.
- 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.
- Meanwhile, toast the bread on a griddle pan until crisp.
- 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.