• 4servings
  • 35minutes

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Nutrition Info . . .

VitaminsA, B9, C, D, E, P
MineralsNatrium, Silicon, Potassium, Magnesium, Sulfur

Ingredients Jump to Instructions ↓

  1. 5 tablespoons unsalted butter

  2. 1 1/2 pounds boiling potatoes, peeled and 1/2-inch diced

  3. 1 1/2 cups chopped yellow onions (2 onions)

  4. 2 teaspoons kosher salt

  5. 1 teaspoon freshly ground black pepper

  6. 2 tablespoons minced fresh flat-leaf parsley

  7. 2 tablespoons minced scallions, white and green parts

  8. 1/2 pound smoked ham slices, 1/2-inch diced

Instructions Jump to Ingredients ↑

  1. Melt the butter in a large (10 to 12-inch) saute pan. Add the potatoes, onions, salt, and pepper and cook over medium-low heat for 15 to 20 minutes, turning occasionally with a flat spatula , until the potatoes are evenly browned and cooked through. (Allow the potatoes to cook for 5 minutes before turning.) Turn off the heat and add the parsley, scallions and ham. Reheat on top of the stove or over a hot charcoal grill .

  2. Cook's Note: Use any leftover potatoes in Potato Basil Frittata (see recipe) for lunch.

  3. You can peel and dice the potatoes early and keep them in the refrigerator in a bowl of cold water. Drain them and dry them well with paper towels before frying.


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