- 2 pounds fully cooked sliced ham (about 1/2 inch thick)
- 2 to 3 tablespoons butter
- 1-1/2 pounds potatoes, peeled, quartered and cooked
- Snipped fresh parsley
- In a large heavy skillet, brown ham over medium-high heat in butter on both sides until heated through. Move ham to one side of the skillet; brown potatoes in drippings until tender. Sprinkle potatoes with parsley. Yield: 6 servings.
Originally published as Country Ham and Potatoes in Reminisce September/October 1992, p48
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Reviewed Jun. 9, 2010
"Delicious! Just be sure to cook the potatoes first (I parboil and drain) before attempting to brown them. I made the mistake of using raw ones the first time, and they stayed raw inside although browned on the outside."