Mashed and fried potatoes with ham

Votes: 3

Time: 35 min.
Complexity: easily
Servings: 4

For a brunch at the farmhouse, Damaris prepares fried potatoes with country ham from a pork knuckle. Instead of being cut into traditional strips, the potatoes are boiled in their skins, then flattened and fried in a mixture of vegetable and butter until crispy on both sides. Serve with sautéed bell peppers, onions, and crispy pieces of fried country ham. If you don't have country ham, substitute Italian prosciutto or bacon. A pinch of citrus zest adds a pleasantly refreshing flavor to the fried potatoes.

Ree Drummond enhances the ranch breakfast with her excellent dessert in a frying pan.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

700 g small new potatoes (select tubers of approximately the same size)
2 tablespoons of vegetable oil
2 tablespoons butter
90 g thin slices of country ham, diced (see note)
1 medium onion, diced
1 red bell pepper, diced
1 teaspoon orange or lemon zest

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Place the potatoes in a large saucepan and add cold water to cover by 2 cm. Salt the water generously and bring to a boil over medium heat. Reduce the heat to medium-low and simmer until the potatoes are tender, 7-10 minutes, depending on the size of the potatoes. Drain and set the potatoes aside.
Meanwhile, heat 1 tablespoon vegetable oil in a large cast-iron skillet over medium heat. Add the ham and cook, stirring occasionally, until crisp, about 4 minutes; transfer to a bowl. Add the onion and red pepper to the skillet and cook, stirring occasionally, until the vegetables are tender, 5 to 7 minutes; transfer to another bowl.

While the vegetables are cooking, flatten the potatoes with your hands. Add the remaining 1 tablespoon of vegetable oil and the butter to the pan. When the oil foams, add the potatoes in a single layer and fry until crispy, 2-4 minutes per side. Add the crispy ham, onion mixture, and lemon zest. Season with salt and black pepper to taste. Serve immediately.
Note

It's important that the ham be sliced very thinly, like prosciutto, so it will be crispy. If you can't find country ham, substitute bacon or prosciutto.

Author of the recipe - Damaris Phillips is a chef and cooking show host.

Categories:

recipe / Pan / Breakfast / Main courses / Side dishes / Meat / Vegetables and mushrooms / Potato dishes / Fried potatoes / Potato side dishes

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