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Prep: Dice the onions into small cubes. Dice the chorizo into small chunks. Dice the potatoes into small cubes. Mince the garlic.
Blanch the potatoes in boiling water until just starting to soften.
In a pan, cook the chorizo in olive oil to render the fat and get some color. Don't cook chorizo too long
Remove the chorizo and add the onions and potatoes to the chorizo oil. Cook until golden and crispy, stirring occasionally.
Add the garlic and chorizo back to the pan and stir to combine.
Fry an egg in a separate pan with olive oil and butter, cooking it slowly to get a runny yolk.
Serve the chorizo hash topped with the fried egg and a sprinkle of chopped chives.