Curtis Stone's potato, parsley and capsicum hash

Preheat oven to 200C.

Place potatoes in a large saucepan and cover with water. Salt well and bring to the boil over high heat. Reduce to a simmer and cook for about 20 minutes or until potatoes are fork tender.

Meanwhile in large mixing bowl, toss capsicum, onions, garlic and rosemary with 1 tablespoon oil and place in baking dish. Season with salt and pepper. Place in oven and cook for about 15 minutes or until onions and capsicum start to brown and caramelize. Remove from oven and discard rosemary sprigs.

Drain potatoes and set aside to cool slightly. Once potatoes are cool enough to handle, lightly crush and flatten each potato with the heel of your palm or the bottom of a small sauté pan.

Heat a large sauté pan over medium to high heat and add 1 1/2 tablespoons of oil to the pan. Add half of the potatoes and cook for about 5-6 minutes or until golden brown and crispy on both sides. Season to taste with salt and pepper.

Add half the onions and capsicum and half of the parsley to the pan and toss well to combine, adjust seasoning and transfer to a large bowl then cover with foil. Repeat with remaining ingredients.

Transfer potato hash to a large serving platter and serve immediately.