Homemade Hash Browns with Smoked Ham

• 2 1/2 pounds russet (baking) potatoes, peeled and cut into 1/2-inch cubes
• 1/2 teaspoon kosher salt, plus more for boiling
• 1/4 cup vegetable shortening
• 4 ounces smoked ham, diced
• 1 medium onion, finely chopped
• 1 teaspoon chopped fresh thyme leaves (or 1/2 teaspoon dried thyme)
• 1/4 teaspoon freshly ground black pepper
• Pinch cayenne pepper

1. Place the diced potatoes in a large pot, cover with water and a generous sprinkling of salt, and bring to a boil.
2. Lower the heat, and simmer until the potatoes are almost tender, 8 to 10 minutes.
3. Drain the potatoes in a colander, and cool slightly.
4. Heat the shortening in a large skillet (preferably cast-iron) over high heat.
5. Add the ham, and cook, stirring occasionally, until it begins to brown and crisp, about 3 minutes.
6. Using a slotted spoon, transfer the ham to a plate lined with paper towels to drain.
7. Add the onion to the skillet, and saute until pale golden, about 3 minutes.
8. Add the potatoes, thyme, the 1/2 teaspoon of salt, the black pepper, and cayenne and cook until the potatoes begin to color and crisp on the bottom, about 4 minutes (shake the pan occasionally, if necessary, to keep the potatoes from burning).
9. Using a slotted metal spatula, turn the potatoes (dont stir them with a wooden spoon or you will mash them), and continue cooking until they are browned, about 4 minutes more.
10. Taste for seasonings and serve immediately, while the potatoes are still hot.

russet, kosher salt, vegetable shortening, ham, onion, thyme, freshly ground black pepper, cayenne pepper

Taken from www.epicurious.com/recipes/food/views/homemade-hash-browns-with-smoked-ham-375381 (may not work)