Herbed Clam Hash

• 3 slices bacon, chopped
• 12 ounces russet potatoes, peeled, cut into 1/2-inch pieces
• 1 small onion, chopped
• 1/2 green bell pepper, chopped
• 1 6 1/2-ounce can chopped clams, drained
• 1/2 teaspoon dried thyme
• 2 tablespoons chopped fresh parsley

1. Saute chopped bacon in heavy medium skillet over medium heat until fat begins to be rendered, about 2 minutes.
2. Add potatoes and saute until beginning to soften and brown, about 5 minutes.
3. Add onion and bell pepper.
4. Saute until beginning to soften, about 3 minutes.
5. Mix in drained clams and thyme.
6. Cover skillet.
7. Reduce heat to medium-low.
8. Cook until all vegetables are tender and hash is cooked through, occasionally using spatula to turn hash over in sections, about 10 minutes.
9. Uncover, mix in parsley and cook hash 5 minutes longer to crisp, occasionally pressing to compact.
10. Season hash to taste with salt and pepper and serve immediately.

bacon, potatoes, onion, green bell pepper, clams, thyme, parsley

Taken from www.epicurious.com/recipes/food/views/herbed-clam-hash-1543 (may not work)