Finding myself with leftovers from a roast chicken, I pulled all the meat from the carcass and chopped it up into small pieces and as there was only enough for 2 hearty portions I used 1/4 of an onion (finely chopped), a clove of garlic (grated) and 1/2 a large baking potato (cut into small dice).
Poured one tbsp. extra virgin olive oil seasoned with salt and freshly ground black pepper into skillet/frying pan and when sizzling added onion and garlic. When onion was starting to brown I added the potatoes and cooked for a few minutes until they started to go brown. Then I added the chicken and some red pepper flakes to spice things up and cooked for a further 15 minutes.