1 Partially cook the potatoes, then dice: Cut the potatoes in half, cook 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 Cook the onion and bell pepper in butter: 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 the potatoes, ham, salt, pepper, and thyme: Add remaining ingredients; mix well. Cook hash until well browned, about 10 minutes, stirring occasionally.
*The hash will brown better in a cast iron pan than in a stick-free pan.
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