- 10 ounces white potatoes, peeled
- 18 ounces sweet potatoes, peeled
- 1 1/2 cups sliced leeks
- 2 tablespoons sunflower oil
- 1 1/2 cups diced cooked chicken meat, without skin
- 1 cup frozen corn kernels, thawed with boiling water and drained
- 8 sun-dried tomatoes packed in oil, drained and chopped
- 1 teaspoon paprika
- Salt
- 2/3 cup plain low-fat yogurt
- 1 small garlic clove, crushed
- 1/2 teaspoon paprika
- Cut the potatoes and sweet potatoes into small bite-size chunks. Drop into a pan of boiling water, bring back to a boil and boil for 2 minutes. Add the leeks and boil 1 minute longer; drain well.
- Heat the oil in a large nonstick skillet over medium heat. Add the leeks and potatoes and saute, stirring frequently, until beginning to brown, 3 to 4 minutes.
- Add the chicken, corn, sun-dried tomatoes, paprika, and salt to taste, and mix thoroughly. Continue sauteing, pressing down well to make a cake in the pan, and turning it over in chunks, until brown and crispy on both sides, 3 to 5 minutes.
- To make the sauce, put the yogurt, garlic and paprika in a bowl and stir to mix. Serve portions of hash topped with the yogurt sauce.