Corned Beef Hash
2 1/2 cups frozen cubed hash brown potatoes, thawed
6 ounces diced cooked corned beef (about 1 and 1/2 cups)
1/2 medium green bell pepper, chopped
1 teaspoon dried thyme
1/4 teaspoon ground pepper
1 and 1/2 tablespoons olive oil
Combine potatoes, corned beef, onion, bell pepper, thyme and ground
pepper in bowl; toss to blend well. Heat oil in heavy medium
skillet over medium heat. Add potato mixture; press to flatten
with spatula. Cover and cook until bottom begins to crisp, about
5 minutes. Using metal spatula, turn over browned bottom in
sections. Cook uncovered until hash is thoroughly flecked with
browned bits and onion and bell pepper are tender, turning over
browned bottom in sections 2 more times, about 10 minutes longer.
Divide between plates and serve.
Serves 2, can be doubled.