Instructions

1. Heat 1 T olive oil in a 10'' nonstick skillet over medium heat. Add the leeks and bell peppers and season with salt and pepper. Cook and stir until softened and golden, about 10 minutes. Transfer to a large bowl and set aside. Rinse and dry the skillet.

2. Grate potatoes on the large holes of a box grater. One handful at a time, squeeze the excess water out of the potatoes, but work quickly, as they tend to discolor the longer they are out of water. Transfer the potatoes to the bowl with the leeks and peppers. Add thyme, salt, and pepper and toss well.

3. Heat 1/2 of the butter and half the remaining olive oil over medium heat. Add the potato mixture and press down firmly to make a potato cake. Tidy the edges and then cook, gently pressing and shifting the cake to prevent it from sticking. When it is golden brown and thoroughly cooked (about 10-12 minutes), loosen the edges and gently slide the hashbrowns onto a large plate. Plate another plate on top of the hash brown and flip so that the uncooked side is now facing up. In the skillet, add the remaining butter and oil and transfer the hashbrown back to the skillet. Cook the other side until it is golden brown and cooked through and then remove from heat. Cool for 5 minutes and then cut into wedges and serve!