Put the potatoes in a large saucepan and cover with lightly salted water. Bring to the boil and cook for 12–15 minutes until tender, then drain in a colander.
Meanwhile, heat the oil in a large, nonstick frying pan with an ovenproof handle over a medium heat. Add the onion and green pepper and cook, stirring occasionally, for 7–8 minutes until softened and lightly golden. Add the cooked potatoes, smoked paprika and sweetcorn, season generously with salt and pepper and cook for 3–4 minutes, stirring frequently.
Slide the pan under a preheated grill, keeping the handle away from the heat, and grill for 2–3 minutes until crispy.
While the hash is grilling, spray a large frying pan with the oil then place over a medium heat. Crack the eggs into the pan and fry for 3 minutes until the egg whites are set and crispy.
Using a fish slice, lift the eggs on to the hash in the pan and return under the grill to cook the yolk, if desired. Serve immediately sprinkled with the chives.