Cook the potatoes in their skins in a saucepan of lightly salted boiling water for 20–25 minutes until tender. Drain, allow to cool, then cut into small cubes.
Heat the oil in a large frying pan over a moderate heat. Add the onion and sauté for 4 minutes, or until lightly softened. Add the capsicums and cook gently for 4–5 minutes.
Stir in the cubes of potato and cook for 5 minutes until they are beginning to brown, then add the chicken and garlic. Sprinkle with paprika, thyme, salt and pepper.
Press the hash into an even layer over the bottom of the pan, using a spatula or the back of a wooden spoon to squash it down. Cook, without stirring, for 5 minutes, until the bottom is nicely browned and crispy.
Break up the mixture, then leave to cook for 5 minutes until a crust forms on the bottom. Garnish with herbs and serve with Tabasco or sweet chilli sauce and apple wedges.
• You need to use a waxy variety of potato with a firm flesh, such as bintje or pink-eye, which will hold its shape while cooking. If you like, you can peel off the skins after boiling the potatoes. • Roast beef and potato hash is also delicious – replace the chicken with roast beef and include some cooked greens, such as broccoli florets, instead of capsicums.