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Potato Ham Skillet Recipe

Potato Ham Skillet Recipe photo by Taste of Home

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Sharon Crider uses up leftover ham to create this stovetop supper. "The delicious combination is great to serve anytime," says the Junction City, Kansas cook.

This recipe is:

Diabetic Friendly

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Potato Ham Skillet Recipe

Prep: 20 min. Cook: 25 min.

Yield: 6 Servings

20 25 45

Ingredients

4-1/2 teaspoons butter
3 medium potatoes, peeled and thinly sliced
1/2 teaspoon salt
1/4 teaspoon pepper
7 green onions, chopped
1/2 cup chopped green pepper
2 cup diced fully cooked ham
3 eggs, lightly beaten
1/2 cup shredded cheddar cheese
Minced fresh parsley

Directions

In a 10-in. skillet, melt butter over medium heat. In the skillet, layer half of the potatoes, salt, pepper, onions, green pepper and ham; repeat layers. Cover and cook over medium heat for 10-15 minutes or until potatoes are tender.
Pour eggs over the top. Cover and cook for 3-5 minutes or until eggs are nearly set. Sprinkle cheese. Cover and cook 3-5 minutes or until eggs are nearly set. Sprinkle with cheese. Cover and cook 3-5 minutes longer or until cheese is melted and eggs are completely set. Cut into wedges. Sprinkle with parsley. Yield: 6 servings.

Nutritional Analysis: One serving (prepared with egg substitute and reduced-fat cheddar cheese) equals 189 calories, 7 g fat (4 g saturated fat), 28 mg cholesterol, 821 mg sodium, 16 g carbohydrate, 2 g fiber, 18 g protein. Diabetic Exchanges: 2 lean meat, 1 starch.

Originally published as Potato Ham Skillet in Quick Cooking July/August 2004, p52

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Reviews for Potato Ham Skillet

Potato Ham Skillet

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Reviewed on Nov. 20, 2012 by grafixgirl75

This was so good. My boyfriend had 3 helpings and another serving for lunch the next day. Definitely will make this again.

Reviewed on Jun. 07, 2012 by 1275

I never got to taste this, but my family did and they apparently loved it and ate the whole thing. Was very easy and simple and had good old-fashioned flavors that most everyone loves. I did not have green pepper on hand so in place of that I used some fresh snipped chives for color which worked great. However, the one problem I had was that even keeping the skillet on the lowest heat possible and cooking it for the minimum time it burnt to the pan and I ended up scraping the stuff on the bottom into the trash. I checked the instructions and there was no direction on what kind of skillet to use. I used a cast iron skillet. Other than that, good recipe.

Reviewed on Oct. 20, 2011 by mandamarie74

My family LOVED this recipe, and are already asking me to make it again and double it!

Very easy to make & delicious!

Reviewed on Apr. 07, 2011 by mehalv

I loved this! I was worried the potatoes would not cook through, but they did! My husband and I split this dish for dinner and enjoyed it.