Fried mashed potatoes with chorizo ​​and fried eggs

Ingredients:

• 1/4 cup apple cider vinegar
• 1 teaspoon of sugar
• Half a small red onion, thinly sliced
• 700 g small red potatoes
• 220 g shishito peppers, halved lengthwise, stems removed
• 220 g of thin asparagus, trim the tough ends and cut the stems into 4 cm pieces.
• 1/4 cup extra-virgin olive oil
• 0.5 tsp smoked paprika + extra for serving
• 2-3 raw chorizo ​​sausages (about 250g total), casings removed
• 4 large eggs
• 0.5 cup chopped fresh parsley

Preparation:

1. Position oven racks in the upper third and center of the oven; preheat oven to broil. In a small bowl, whisk together the vinegar and sugar until completely dissolved. Add the red onion and set aside.
2. Place the potatoes in a medium saucepan and cover with cold water to a depth of 1 inch (2.5 cm); season with salt. Bring to a boil and simmer until the potatoes are tender, 12 to 15 minutes.
3. Meanwhile, toss the shishitos and asparagus on a baking sheet with 1 tablespoon olive oil and a generous pinch of salt and black pepper.
4. Drain the potatoes and toss with 2 tablespoons olive oil and paprika; season with salt and pepper to taste. Arrange the potatoes on a second baking sheet and flatten them with the bottom of a glass. Grill the potatoes on the top rack of the oven using the broiler setting, and the shishitos and asparagus on the middle rack, until the potatoes are golden brown and the vegetables are tender, 10 minutes.
5. Meanwhile, in a nonstick skillet over medium heat, cook the chorizo ​​in the remaining 1 tablespoon olive oil until browned, 5 minutes. Transfer to a plate. Add 4 eggs to the skillet and cook until the whites are set, 3 to 4 minutes; season with salt and pepper. Divide the potatoes, shishitos, and asparagus among plates. Top with the chorizo, drained red onion, and scrambled eggs. Sprinkle with parsley and paprika.