- Cook the potatoes in their skins in a pan 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 medium heat. Add the onion and sauté for 4 minutes or until lightly softened. Add the peppers and cook gently for a further 4–5 minutes.
- Stir in the potatoes, cook for 5 minutes until 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 again for a further 5 minutes until a crust forms on the bottom. Spoon on to plates and serve sprinkled with Tabasco or sweet chilli sauce, if liked.
*You need to use a waxy variety of potato with a firm flesh, such as Pink Fir Apple, Estima or Charlotte, which will hold their shape while cooking. Peel off the skins, after boiling, if preferred. Roast beef hash is also delicious, made as above with potatoes, but include some cooked greens, such as broccoli, rather than peppers.
*Serve with wedges of crisp dessert apples.