- 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.