Potato & Ham Hash

Potato & Ham Hash
Photo by Scott Phillips


  • 1 to 2 Tbs. chopped fresh flat-leaf parsley
  • 1 small green bell pepper, roughly cut into ½-inch dice
  • 1-¼ lb. unpeeled Yukon Gold or other yellow potatoes, cut into small pieces (about ½-inch square)
  • 1 medium onion, roughly cut into ½-inch dice
  • 2 cloves garlic, finely chopped
  • 3 oz. thinly sliced country ham or other good-quality ham or domestic prosciutto, roughly chopped into ½-inch squares or slivers
  • 2 Tbs. unsalted butter
  • + 3 more ingredients
    • Freshly ground black pepper
    • 2 Tbs. olive oil
    • Kosher salt

Put the potatoes in a large saucepan with enough water to cover by at least 1 inch. Add 1 Tbs. salt. Bring to a boil, reduce to a rapid simmer, and cook until the potatoes are tender all the way through, 5 to 8 minutes. Drain well in a colander and let sit. Meanwhile, in a large nonstick skillet...

View full recipe at Fine Cooking


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