Instructions: Cut potatoes into 1/4 to 1/2-inch dice. Bring potatoes and enough water to cover to boil over high heat, then let potatoes cook 2 minutes. Drain.

Melt 2 tablespoons butter in large skillet over medium-high heat. Add potatoes and saute, stirring often until potatoes start to get crisp, about 10 minutes. Reduce heat to medium and add remaining 2 tablespoons butter, onions and bell pepper.

Cook 8 to 10 minutes, stirring occasionally, until all vegetables are tender. Add beef, thyme and salt and pepper to taste and cook until heated through, about 5 minutes. Divide hash onto 4 plates and top each serving with 1 cooked egg.

This recipe yields 4 servings.

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