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Method

1. Put a clean tea towel on top of a chopping board and grate the potatoes, onion and garlic directly onto the tea towel. Wrap it up and squeeze out as much water as you can over a bowl or the sink.

2. Transfer the grated vegetables to a bowl, season with salt and freshly ground black pepper and mix in the cornflour.

3. Heat a frying pan over a high heat with a teaspoon of oil and add the chorizo. Break down using a wooden spoon for about 3–4 minutes, or until it reaches a mince-like texture and is a little crispy. Remove from the pan using a slotted spoon and leave to the side. Keep the pan on the heat.

4. Using your hands, form the potato mixture into 8 evenly sized balls.

5. Fry the hash browns, 4 at a time in the same pan that you used to cook the chorizo, along with the butter.  Press down with a spatula so that they go flat. Cook for 3–4 minutes on each side, or until crisp and cooked through, and then remove and keep warm.

6. Make sure there is enough oil and butter remaining in the pan to fry the eggs: either crack the egg directly into the pan, or for a rounder shape, crack the egg into a bowl and slide the egg into the hot oil. Cook the egg until it is done to your liking.

7. Serve the hash browns on a plate, sprinkle over the chorizo crumb and top with the fried egg, chopped parsley, and a drizzle of sriracha. If like, you can fry the kale in the remaining oil and serve this on the side.