Corned Beef Hash

• 2-1/2 gal. Frozen diced potatoes
• 2 Tbsp. dried thyme leaves
• 2 Tbsp. salt
• 2 Tbsp. black pepper
• 3 cups oil
• 1 gal. corned beef brisket, chopped
• 3 qt. Red and green peppers, chopped
• 1 qt. green onions, chopped

1. Heat griddle to 350F.
2. Cook potatoes and seasonings in oil on griddle for 5 to 10 minutes or until browned, stirring occasionally.
3. Add corned beef, peppers and onions.
4. Cook 5 to 10 minutes or until vegetables are tender, adding water as needed to prevent mixture from drying out.
5. Place hash in full (4-inch) hotel pan (or 2-inch 1/9 hotel pan for trial recipe).
6. Hold in steam table at proper temperature up to 90 minutes.

potatoes, thyme, salt, black pepper, oil, corned beef brisket, red, green onions

Taken from www.kraftrecipes.com/recipes/-2239.aspx (may not work)