1 (10 ounce) package frozen mixed potatoes, thawed and drained
2 tablespoons vegetable oil
2 cups water
1 medium red bell pepper, seeded and quartered
2 1/2 cups diced celery
2/3 cup diced onion
1 (8 ounce) can tomato paste
2 cloves garlic, minced
1 (10.5 ounce) can condensed chicken broth
2 tablespoons vegetable oil
1 teaspoon paprika
2 teaspoons chili powder
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon freshly grated lemon zest
Heat oil in a large fryer pan over medium heat. Peel and press red potatoes, and set aside. In the same pan, heat water and water to just below boiling. Cover pot, and add cooked and drained potatoes. Stir in red pepper, celery, onion, tomato paste, garlic, chicken broth, oil, paprika, chili powder, Worcestershire sauce, salt, lemon zest, and juice.
When potatoes are soft, remove them from the pot, reserving enough water for pouring over the potatoes and using to cover.
While cooking eggs, stir in 8 cups milk. Place the eggs in a separate bowl; add half of the milk mixture to egg yolks. Continue to cook in a fire ring, stirring occasionally or until eggs are firm.
Lower the potatoes and eggs into the ice water by spoonfuls, gently shaking off any excess. Bring to a rolling boil, and cook 1 minute, returning to a boil. Reduce heat to medium; simmer 25 minutes, stirring occasionally. Remove from heat; stir in paprika.
Pour sauce from the pea-sized pot over vegetables and stir to coat, stirring constantly. Cover, and simmer 10 minutes, stirring occasionally. Stir in chicken broth and sauce. Season with paprika, chili powder, Worcestershire sauce, salt, water, remaining 2 cups milk mixture, lemon zest, lemon juice.
Reduce heat to medium; stir sauce into bubbly potatoes and eggs. Heat to boiling. Cover, and heat slowly stirring constantly. Boil 20 minutes.
Remove sauce from heat, and stir 2 tablespoons lemon juice into the hot potato mixture. Bring to a boil, and cook 4 minutes.
Remove from heat; stir in sandwiches of chicken, celery and onions. Transfer to plates. Serve hot.