Ham and Potato Hash
A buttery skillet hash of tender potatoes, ham, onion, pepper and thyme, browned until savory and crisp at the edges.
Prep 10 min · Cook 25 min · Total 35 min · Makes 2 servings
Ingredients
- 3 tablespoons butter
- 1 small onion, finely chopped
- 1/2 green bell pepper, finely chopped
- 2 medium potatoes, peeled
- 1 cup finely diced cooked ham
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon ground black pepper
- 1/4 teaspoon dried crumbled thyme
Directions
- Halve the potatoes and put them in a saucepan of gently simmering water. Cook them until they are still firm and not fully tender, about 10 minutes. Run them under cold water so the cooking stops, then drain them well. Cut the potatoes into 1/2-inch thick pieces and set them aside.
- Set a large cast-iron skillet over medium low to medium heat and melt the butter. Stir in the onion and let it soften, about 4 minutes. Add the chopped bell pepper and cook for another 2 minutes. Cast iron is your friend here, since it helps the hash brown better than a nonstick pan.
- Tip in the potatoes, ham, salt, pepper, and thyme, and fold everything together. Cook the hash, stirring now and then, until it is nicely browned, about 10 minutes.