Hash Browns with Leeks and Bell Peppers

Heat 1 tbsp. olive oil in a 10" non-stick skillet over medium heat. Add leeks and pepper. Cook, stirring occasionally, until softened and just golden, 6 to 8 minutes. Transfer to a large bowl and set aside. Rinse and dry skillet.

Meanwhile, grate potatoes on large holes of a box grater. Working quickly (they discolor after grating) with a small handful at a time, firmly squeeze potatoes to remove as much liquid as possible; discard liquid and transfer potatoes to bowl with leek mixture

Add thyme, 1/2 tsp. salt, 1/2 tsp. pepper to mixture and toss well.

Heat 1/2 tbsp. butter and 1/2 tbsp. oil in skillet over medium heat. Add potato mixture; press down firmly with a rubber spatula to form a potato cake. Tidy the edges, then cook, gently shaking skillet from time to time to prevent sticking, until cake is a deep golden brown, 8 to 10 minutes.

Loosen edges, then gently slide hash browns onto a large plate. While heating remaining butter and olive oil in skillet, place a second plate on top of hash browns and flip so that the cooked side will face up. Glide inverted cake back into the warmed skillet and cook until deep golden brown on second side, 8 to 10 minutes. Slide hash browns onto a platter. Cool for 5 minutes, cut into wedges and serve.