Basil Chicken Hash

2 chicken breasts, diced

2 tablespoons veg oil

2 tablespoons unsalted butter

.5 kilo potatoes,

1 red onions, diced large

1 red bell pepper, diced large

Kosher salt and black pepper

2 garlic cloves, minced

2 teaspoons fresh thyme leaves

2 tablespoons fesh basil

1 teaspoon paprika

1 tablespoon tomato paste

1/4 cup chopped fresh leaf parsley

Optional: Sour cream and Cheddar

Cook the peppers and onions in 1 tablespoon of the oil in a large pan until

they are soft. Season as you go. Remove from pan and set aside.

Melt the remaining oil and butter and in a large sauté pan.

Add the potatoes and sauté over medium heat for about 15 minutes, until

evenly browned and cooked through.Remove from pan and set aside.

Add one tablespoon oil, seasoned chicken, garlic, thyme, paprika, tomato

paste, and basil and sauté over medium heat until the chicken is cooked

all the way through. Add all the cooked vegetables back into the pan with

the chicken. Warm it all up. Add the parsley, toss together.