Chicken Thigh, Bacon & Cheese Potato Hash

Parboil the potatoes for 8 minutes, drain well.

Heat 1 tbsp oil in a large frying pan. Fry the chicken thighs with the paprika, garlic granules, mixed herbs, salt and pepper for 8–10 minutes until golden and cooked. Remove to a plate.

In the same pan add the bacon and cook until crispy. Add the onion and peppers and cook for 5 minutes.

Add another tbsp of oil and the potatoes. Fry everything together for 10–12 minutes, turning occasionally, until the potatoes are crispy and golden.

Return the chicken to the pan, stir through, then scatter over the grated cheese. Cover for 2 minutes until melted.