Chicken hash with eggs

Heat oil and add diced potatoes in one flat even layer; leave mostly undisturbed, stirring or flipping every couple of minutes, about seven or eight minutes, until coloured and above all tender.

Add a little butter and a bit more oil, diced yellow onion and red pepper; cook three or four minutes until softened.

Add the chicken, season with smoked paprika, pepper and a little more garlic; let the spices warm, then flatten and leave a few minutes to crisp.

Put the hash in a bowl, top with shredded Monterey Jack, a couple of eggs with runny yolks and a scatter of green onions.