by Diana Rattray
Roasted potatoes make a hearty one-dish meal when you add leftover diced ham. If you need a little more, add a salad or some steamed vegetables to complete this tasty dish. Cornbread or biscuits would be a nice addition as well.
For a more colorful and complete dish, add some red bell pepper strips. Or toss a handful of fresh, lightly steamed green beans in with the potatoes.Related:
You might like this recipe for crispy fried smashed potatoes. It’s a tasty combination with a creamy sauce. Or, try these delicious duck fat roasted potatoes.
PrintRoasted Potatoes and Ham
This savory roasted potato and ham dish is an excellent all-in-one meal. It’s a great way to use leftover ham!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Potatoes, Ham
- Method: Roast
Ingredients
Scale
- 3 tablespoons vegetable oil, duck fat, or ghee
- 1 1/2 pounds potatoes (russets or baking potatoes)
- 2 cups diced ham
- 1 large onion (quartered and thinly sliced)
- 2 cloves garlic (minced)
- 2 tablespoons parsley (chopped)
- 1 teaspoon kosher salt
Instructions
- Heat the oven to 425 F. Grease a shallow 2 1/2-quart baking dish.
- Heat the oil in a large, heavy skillet over medium-high heat. Add the sliced potatoes and cook until they are slightly softened and lightly browned, stirring and turning frequently. Remove the potatoes to a large bowl and set aside.
- Add the diced ham and sliced onion to the skillet and continue cooking until the onions are translucent and the ham begins to brown. Add extra oil or fat to the skillet, if necessary.
- Add the garlic to the ham and onions and continue to cook for 1 minute longer.
- Transfer the ham mixture to the bowl with the potatoes; sprinkle with the parsley, salt, and pepper and toss gently to combine. Turn the potato mixture into the prepared baking dish.
- Bake for about 20 to 25 minutes, or until the potatoes are tender golden brown and crusty.
