2. Heat a large frypan with 2 tbsp oil/butter over medium-high heat (see notes). Roughly chop and add potatoes to pan. Cook for 10 minutes, or until golden brown.
3. Slice capsicum, remove corn kernels from cob and slice chives. Toss with coleslaw mix in a serving bowl along with 1 tbsp olive oil, 1 tbsp vinegar, salt and pepper (see notes).
4. Add 1 cup water to potatoes, semi-cover and cook for a further 5-10 minutes, or until tender (see notes). Season to taste with salt and pepper.
5. Serve chicken Marylands with potato hash, slaw and aioli.
Adding both some oil and butter to the pan with potatoes will help to ensure the butter doesn’t get burnt and potatoes get a lovely golden colour.
Toss slaw with 1 tub aioli instead of oil and vinegar, if desired. Serve with your favourite bbq sauce.
Add 1-2 garlic cloves (crushed) to potatoes if you have some!
Baby potatoes 1kg
Green capsicum 1
Corn cob 1
Chives 1/2 bunch
Coleslaw 1/2 bag
Garlic aioli mayonnaise 2 x tubs
From your pantry:
olive + oil + butter (for cooking), salt, pepper, tomato sauce, smoked paprika, dried oregano, vinegar (red or white)