- 2 tablespoons vegetable oil
- 8 ounces cooked corned beef, diced
- 1 white onion, chopped
- 1 bell pepper, chopped
- 3 medium red potatoes, diced
- 1 tsp chopped Thyme
- salt and pepper to taste
Heat the oil in a medium skillet over high heat. Add the corned beef and cook until it browns slightly, about 3 minutes. Stir in the onion, bell pepper and potatoes and cook, undisturbed, until brown and crisp on the bottom, about 6 minutes. Continue cooking, turning the hash as it browns evenly, about 15 more minutes.
Remove from heat, add fresh Thyme and mix together. Transfer to serving dish.