Cook the potatoes in a large pan of boiling water for 12-15 mins until tender. Drain and set aside. Meanwhile slice the leeks.

Heat 1 tbsp olive oil in your largest non-stick frying pan over a medium heat. Crumble in the sausagemeat, breaking it up with a wooden spoon, and cook for 2 mins until starting to brown. Add the leeks and cook for 8-10 mins more until they start to soften – it may seem like a lot of leeks, but they will wilt as they cook.

Stir in the torn chorizo, picked thyme leaves, chilli flakes (if using) and cooked potatoes. Season generously and press the mixture down firmly into the pan with the back of the wooden spoon. Cook undisturbed for 10-15 mins until the base is crusty and golden. Continue to cook the hash for 10-15 mins, breaking the mixture up with the spoon occasionally until the base is crusty and the potatoes are well warmed through.

When the hash is almost ready, heat the remaining oil in a separate frying pan over a medium heat and fry the eggs to your liking. Divide the hash between four plates and top with the fried eggs to serve.