Friday, May 18, 2007

Ham and Potato Hash

3 tablespoons butter

1 small onion finely chopped

2 green bell pepper, finely chopped

2 medium potatoes, peeled, dut in half

1 cup finely diced cooked ham

1/4 teaspoon salt, or to taste

1/8 teaspoon ground black pepper

1/4 teaspoon dried crumbled thyme


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.
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.
Add remaining ingredients; mix well. Cook hash until well browned, about 10 minutes, stirring occasionally.


Of course my family thinks they have to smother it with melted cheese. I like it this way better.