Boil potatoes in salted water. Drain thoroughly and toss in the dry pan over moderate heat to evaporate excess moisture. Put potatoes, cooked ham, onion, and green pepper through the coarse blade of a grinder (or chop them up together very finely indeed). Season to taste with salt and freshly ground black pepper, add thyme and mix well. Heat butter and oil together in a heavy, 8-inch skillet. Add hash mixture, shape into an even cake with a spatula or the back of a spoon, and cook over moderate heat for 5 minutes, or until the cake is crisp and golden underneath. Brown top under a hot broiler for 3 to 4 minutes. Garnish with onion rings and parsley. Serve immediately, cut into thick wedges. Serve 2-4. REG4 shared by Karin Baumgardner, Issaquah, WA NOTES : This cookbook predates the food processor, and this is a recipe that is very easily adapted to one. Recipe by: Cooking For You - Robert Carrier Posted to MC-Recipe Digest by KSBAUM on Apr 5, 1998