An alternative to the usual corned beef hash and another way to use up leftovers
Boil the potatoes in salted water until just cooked
Drain
When cooked cut into cubes
Heat the oil in a heavy bottomed saucepan
Add the onion and sautée until softened. This will take about 5 minutes
Add in the peppers and sautée for another 5-6 minutes
Stir in the potatoes and cook for another 5 minutes until they're starting to brown
Add the chicken and garlic and stir to combine
Sprinkle on the paprika and thyme, salt and pepper and stir again
Press the hash down so the bottom of the pan is covered
Heat the grill to full
Let the hash cook until brown on the bottom
Dot the top with butter and place under the grill until golden
Serve as is or with a runny fried egg
Ingredients
Directions
Boil the potatoes in salted water until just cooked
Drain
When cooked cut into cubes
Heat the oil in a heavy bottomed saucepan
Add the onion and sautée until softened. This will take about 5 minutes
Add in the peppers and sautée for another 5-6 minutes
Stir in the potatoes and cook for another 5 minutes until they're starting to brown
Add the chicken and garlic and stir to combine
Sprinkle on the paprika and thyme, salt and pepper and stir again
Press the hash down so the bottom of the pan is covered
Heat the grill to full
Let the hash cook until brown on the bottom
Dot the top with butter and place under the grill until golden
Serve as is or with a runny fried egg