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Categories:Viewed: 101 - Published at: 2 years ago
Ingredients
- 2 1/2 cups frozen cubed hash brown potatoes, thawed
- 6 ounces diced cooked corned beef (about 1 1/2 cups)
- 1/2 medium onion, chopped
- 1/2 medium green bell pepper, chopped
- 1 teaspoon dried thyme
- 1/4 teaspoon ground pepper
- 1 1/2 tablespoons olive oil
Method
- 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 brown 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.
