Boil the potatoes and sweet potatoes for 5 minutes. Drain, and allow to sit out to cool for 5-10 further minutes. Pat dry with a paper towel to get them as dry as you can (this will help them be as crispy as possible).

Heat a generous glug of oil in a large, deep frying pan or skillet. Once hot, add the onions and peppers and cook until they are a little softened.

Add the potatoes and sweet potatoes into the pan, followed by the garlic, rosemary, fennel seeds and smoked paprika.

Stir fry until the potatoes are all coated in the spices. Then let them sit on the heat for about 5 minutes, pressing down regularly with the spatula, before flipping things around. Do this every 5 minutes or so until they are cooked through and crispy. Every time you flip things around, use the spatula to cut some of the potatoes in half, and rough up the edges. Add more oil as you go, if the pan is feeling dry or is the potatoes aren't crisping up enough.

Serve the hash into dishes and then quickly return the pan to the heat with a little additional oil. Fry the halloumi cheese until golden on both sides, then place on top of the hash. (You can cook the halloumi in a seperate pan, concurrently with the hash, if you prefer, but using the same one saves dishes and allows the halloumi to cook in the flavored leftover oil.)

Add additional toppings and serve immediately.