Chorizo Potato Hash with Jalapeno Aioli

Leftover Breakfast Potatoes (click on link for the recipe)

beef chorizo

fresh baby spinach

whole eggs (I serve one egg per portion of hash (so adjust depending on how many you're serving))

Salt and pepper (to taste)

Drizzle of Jalapeno Aioli (recipe below)

Fresh cilantro (minced, for garnish)

JALAPENO AIOLI:

garlic (grated or very finely minced)

jalapeno pepper (seeded and finely minced (can up to a whole pepper if you like more heat))

large egg yolk

lemon juice (fresh is best)

Dijon mustard

extra-virgin olive oil