175 g (6 oz) chunk salami (from the deli counter), cut into chunks
100 g (3 1/2 oz) frozen sweetcorn kernels
6 tablespoons chopped parsley
Bring a saucepan of lightly salted water to the boil and cook the potato wedges for 5 minutes, then drain. Meanwhile, heat the oil in a large, heavy-based frying pan and cook the onion over a medium heat, stirring frequently, for 5 minutes until softened.
Add the smoked paprika and drained potato wedges to the onion and toss well, then cook for a further 5 minutes, stirring and breaking up to crisp and brown a little. Add the salami and sweetcorn and cook, stirring, for 3–4 minutes before adding the parsley. Toss well and then press the mixture down a little. Reduce the heat, cover and cook for 2–3 minutes.
While the hash is cooking, half-fill a frying pan with boiling water and return to the boil. Break the eggs into the water, 2 at a time, and cook for 2 minutes until just cooked. Remove from the pan with a slotted spoon or fish slice.
Spoon the hash on to warmed serving plates and top each serving with a poached egg.