625 ml leftover red potatoes, diced 2 1/2 cup
375 ml cooked roast beef, diced 1 1/2 cup
1/2 medium onion, chopped
1/2 medium green pepper, chopped
5 ml dried thyme 1 tsp
1 ml ground pepper 1/4 tsp
7 ml olive oil 1 1/2 tbsp
Combine potatoes, roast beef, onion, pepper, thyme and ground pepper in bowl. Toss. Heat oil in heavy 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 cooked, about 10 minutes longer. Turn again if necessary. Divide between plates and serve.
Serves 2