Ingredients
Scale
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 an onion, finely chopped
- 3 large Yukon Gold potatoes, peeled and cut into 1/4-inch cubes
- 1 pound cooked corned beef, cubed
- 1/4 teaspoon dried thyme
- Salt and pepper to taste
Instructions
Saute onions in the butter and olive oil until soft and beginning to brown, about 8 minutes. Add the potatoes and cook for about 12 minutes, stirring occasionally. Stir in remaining ingredients.
Cook for 12 more minutes or until the hash is crisp and browning.
Serve warm.