- 4 tablespoons butter
- 5 to 6 cups thinly sliced peeled uncooked potatoes
- 6 slices fully cooked ham, cubed
- 1 can (4 ounces) chopped green chilies
- 1 cup (4 ounces) shredded Colby cheese
- In a 10-in. cast-iron skillet, melt butter over medium heat. Fry potatoes until lightly browned and tender. Add ham and cook until heated through. Sprinkle with chiles and cheese. Remove from the heat and cover until the cheese is melted. Serve in the skillet. Top with salsa. Yield: 4-6 servings.
Originally published as Southwest Skillet Dish in Cookin' Up Country Breakfasts Cookbook 1994, p31
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