Start the Potato Hash: Heat the olive oil in a large, non-stick frying pan over a medium-high heat. Add the diced potatoes and cook for 10-12 minutes, stirring occasionally, until they are golden brown and starting to crisp up on all sides.

Cook the Chorizo and Veg: Add the chopped onion, red pepper, and crumbled chorizo to the pan with the potatoes. Cook for another 5-7 minutes, stirring, until the onion has softened and the chorizo has released its vibrant red oil and is cooked through. The potatoes will absorb all that incredible flavour. Sprinkle with the smoked paprika, salt, and pepper, give it one final stir, then reduce the heat to low to keep warm.

Make the Pico de Gallo: While the hash is cooking, prepare the fresh salsa. In a small bowl, combine the diced tomatoes, red onion, chopped coriander, lime juice, and optional chilli. Mix well and set aside. The history of pico de gallo is fascinating, and making it fresh truly elevates the dish.

Scramble the Eggs: In a separate bowl, whisk together the eggs, milk, salt, and pepper until well combined. Melt the butter in another non-stick frying pan over a low-medium heat. Pour in the egg mixture.

Cook the Eggs Gently: Cook the eggs slowly, using a spatula to gently pull the mixture from the edges towards the centre as it sets. I find that a low, gentle heat is the secret to creamy, soft scrambled eggs rather than rubbery ones. Continue this for 2-3 minutes until they are softly set but still slightly moist. For a deep dive on this technique, BBC Good Food has a great guide on how to make perfect scrambled eggs.

Assemble Your Bowls: Now for the fun part! Divide the potato and chorizo hash between four bowls. Top with a generous spoonful of the fluffy scrambled eggs. Add sliced avocado, a heap of pico de gallo, a sprinkle of grated cheddar, and a dollop of soured cream. Serve immediately while everything is warm.