1 tsp. Granulated salt
3 russet potatoes, baked and peeled
1 cup jumbo yellow onions, chopped
1/4 tsp. Whole thyme, dried
1/4 tsp. Ground white pepper
1 1/2 lb. Harris ranch corned beef, cooked and cooled (follow directions on package)

Directions:

1. Preheat oven to 350°degrees. Put all the above ingredients through a meat grinder or food processor (rough chop) and place into an iron skillet. Cover with foil and bake for 1 hour at 350°degrees. Stir occasionally letting the hash cook throughout. Remove from the oven and let cool. Divide hash into four 6 oz. Proportions and out into zip lock bags. Place bags in a refrigerator. When ready to use heat up a skillet on the stove to medium high heat. Place 6 oz. Portions of hash into the pan, pressing down to a half inch thick, brown sides (2 to 3 minutes each side). Place onto a serving plate and serve immediately with your favorite style of eggs. Serves 6 to 8.

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