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Chicken Hash with Potatoes & Peppers

A delicious hot summer dish to get the taste buds going.

CHICKEN HASH WITH POTATOES & PEPPERS

300g (¾ lb) small red potatoes

2 tbsp olive oil

1 medium onion, chopped

1 small green pepper, seeded & cut into ½ inch pieces

1 small red pepper, seeded & cut into ½ inch pieces

1 cup cooked chicken, cut into ½ inch pieces

1 tsp garlic powder

½ tsp dried thyme, crumbled

½ tsp salt

½ tsp black pepper

In a small saucepan of boiling water, cook potatoes until tender, about 25 minutes. Drain, let cool and cut into ½ inch pieces.

In a large non-stick skillet, over a medium-high heat, heat oil.

Add onions, sauté until lightly softened, about 4 minutes. Add red and green peppers, sauté until softened, about 4 minutes.

Stir in potatoes, chicken, garlic, paprika, thyme, salt & pepper. With flat side of spoon, press hash into even layer over bottom of skillet.

Cook, without simmering, until bottom is well browned, about 5 minutes and serve hot.

Serves 4