Heat the olive oil in a large frying pan and add the chorizo. Fry for 1 minute, then add the leek and fry for a further 2 minutes. When the leek is soft and the chorizo released its oils, add the potato, kale, garlic and thyme. Season well and fry until the potatoes are golden brown and the kale is soft.
In another pan, melt the butter and fry the diced pheasant breasts over a moderate heat until cooked but slightly pink. Leave to rest for a few minutes then add to the other pan. Stir in the chopped parsley and a good shake of Worcestershire sauce. Season to taste if required.
Fry or poach the eggs and serve on top of the hash.