2 tsp. olive oil
1 med. onion, minced
2 cloves garlic, minced
1 red or green bell pepper, seeded & minced
2 (15 1/2 oz.) cans corned beef hash
1/4 c. finely chopped fresh parsley
1/4 tsp. dried thyme
1/4 tsp. pepper
In 12" skillet, heat the oil over medium heat. Add onion, garlic and pepper; saute until softened. Stir in the other ingredients and cook over medium high heat until thoroughly heated.
