Leftover chicken from a roast is perfect for this crispy golden hash. It's easy to make and ideal for a one-pot supper, or even an unusual brunch.
• 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.