3 tablespoons butter
1 onion, minced
1/2 bell pepper, chopped
2 potatoes, peeled and halved
1 cup cooked ham, diced
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 teaspoon dried thyme
Method of Preparation:
1. Cook potatoes in a saucepan of simmering water until not quite done and still firm, about 10 minutes.
Rinse in cold water to stop cooking. Drain. Dice to 1/2-inch thick pieces. Set aside.
2. 1. Melt butter in a large cast-iron* skillet over medium low to medium heat. Add onion; cook until softened, about 4 minutes. Add the chopped bell pepper, cook another 2 minutes.
3. Add remaining ingredients; mix well. Cook hash until well browned, about 10 minutes, stirring occasionally.
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