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Chicken hash

Yields1 Serving

An alternative to the usual corned beef hash and another way to use up leftovers

 500g potatoes ( new with skins on or old peeled)
 A little veg oul
 1 chopped onion
 1 diced red pepper
 1 diced green pepper
 200g cooked chicken diced
 1 crushed garlic clove
 1-2 tspns paprika
 1/2-1 tspn dried thyme
 A knob of butter
1

Boil the potatoes in salted water until just cooked

2

Drain

3

When cooked cut into cubes

4

Heat the oil in a heavy bottomed saucepan

5

Add the onion and sautée until softened. This will take about 5 minutes

6

Add in the peppers and sautée for another 5-6 minutes

7

Stir in the potatoes and cook for another 5 minutes until they're starting to brown

8

Add the chicken and garlic and stir to combine

9

Sprinkle on the paprika and thyme, salt and pepper and stir again

10

Press the hash down so the bottom of the pan is covered

11

Heat the grill to full

12

Let the hash cook until brown on the bottom

13

Dot the top with butter and place under the grill until golden

14

Serve as is or with a runny fried egg