This is a great recipe, you can also substitute the store bought tins of corned beef or ham, even dreaded Spam, and it's a great addition to a family brunch when you don't have leftovers.

My family makes a version of this called "Farmer's Breakfast"--same ingredients--but you add eggs (yolk and whites mixed together in a bowl first) into the hash in the last few minutes for an all-in-one dish.

What a wonderful recipe and so easy. Being from Ky. I rarely have any kind of ham other than country ham, which everyone loves, so I use that and omit the salt. My method is different and your potatoes will be perfect.
1. Cube your potatoes and boil for 4-5 minutes. Drain and cool in the refrigerator (do not rinse).
2. Heat 1 tablespoon of vegetable oil in a nonstick skillet over medium-high heat. Add potatoes salt and pepper. Cook shaking the pan back and forth for 10 to 12 minutes, or until golden brown and crisp. Add the onion, green pepper,and thyme, cook for 2 to 3 minute. Add ham and 2 tablespoons of butter, continue shaking the pan until butter is melted.

Try this with one of Elise's homemade sausages instead of ham. Yum!

If you like a little more heat add a finely chopped jalapeno when you add the onion and green pepper.

I love this recipe, when I make it I usually have to tex-mex it up a bit so instead of the bell pepper I use a chili and I throw in some cliantro and tomato with the onion, yummo!

Did this with left over lamb. FABULOUS!!!!

Having been "off the hoof" for about 25 years, I've been looking for a non-cloven equivalent of fondly remembered corned beef and roast beef hash of childhood. This recipe with smoked turkey should do it. Thank you, Elise!