Put the potatoes in a saucepan, cover with water and season generously with salt. Cover and place on a high heat until boiling, then remove the lid and turn down to simmer till soft in the centre, around 15-20 minutes. Drain the water, then leave in the pan to cool and dry, 5-10 minutes.
Place a large frying pan on a high heat and when hot, add half the oil and all of the potatoes. Crush potatoes into smaller pieces with the back of a spoon and cook for 5 minutes, turning occasionally. Turn the heat down a little, add remaining oil and continue to cook like this for 10-15 minutes, until the potatoes are golden and crispy.
Add the spring onions, season with salt and pepper and cook for another 2 minutes then turn the heat off.
Fill a large saucepan with water, cover and place on a high heat to bring to the boil. Add vinegar and turn heat down to a gentle boil. Break the eggs into a small cup. Swirl the water to form a whirlpool, then slowly add the eggs. Cook for 3-4 minutes, then remove and drain on kitchen paper. Season with salt and pepper.
Divide the warm potatoes between plates, top with a big spoon of Guacamole, a poached egg and chilli flakes, if using
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