Scrambled eggs with Spanish style hash

Serves 4

This morning, officially, I could murder a fry up... not enough carbohydrates and sleep combined with a little too much booze and vocal strain always make for some form of a frying pan moment the day after. If someone else were cooking then it'd be rude not to insist on the works, but seeing as that luxury isn't coming my way, I reckon keeping it simple while maintaining maximum punch is the way ahead. A small dice of pan-roasted potatoes are a great accompaniment to scrambled eggs. The secret is to get the potatoes nicely golden and to take the pan off the heat just before the eggs are completely set – there is nothing worse than overcooked, rubbery eggs - there are so many things wrong about that I'm not so sure I have the energy to get into it this morning...

2 large waxy potatoes (about 600g)

Olive oil, for cooking

Sea salt and freshly ground black pepper

1 red chilli, seeded and finely sliced

8 large eggs

Handful of fresh chives, finely snipped

Peel and chop the potatoes into 1cm cubes. Pat dry with kitchen paper to remove some of the excess starch.

Heat a thin layer of olive oil in a large non-stick frying pan and add the potatoes with a pinch of salt and pepper. (You may need to cook the potatoes in two batches if your pan is not large enough.) Fry the potatoes, tossing or turning occasionally, until just tender and evenly golden brown on all sides. This may take up to 15-20 minutes over a medium-to-low heat.

Add a touch more oil and toss in the sliced chilli. Cook for a minute or two. Lightly beat the eggs in a bowl and pour into the pan. Stir the mixture as the eggs cook and begin to set at the bottom of the pan. Just before the eggs are completely set, remove the pan from the heat, stir in the snipped chives and season to taste.

Divide between warmed plates and serve immediately with a mountain of hot buttered toast and a mug (I insist it must be a mug) of hot tea.