Labadie Recipe Database

Name Savory Potato and Ham Chunks Number of People 4 List of Ingredients 4 oz. thickly-sliced lean ham, cut in chunks 1 T. olive oil 1 1/2 lbs. potatoes, scrubbed and cut into 1-inch chunks 2 c. fat-free, low sodium chicken broth 2 tsp. flour 1/2 tsp. paprika 1 T. white wine vinegar 1 T. tomato paste 1/8 tsp. cayenne Description Spray a very large nonstick skillet with cooking spray and set over medium heat. Add the ham and cook, stirring often, until lightly browned, 2 to 3 minutes. Transfer the ham to a large bowl. (Best if you keep it warm.) Heat the same skillet. Swirl in 2 tsp. of the oil, then add the potatoes and cook, stirring often, until golden, 2 to 3 minutes. Add 1 c. of the broth and simmer, covered, until the potatoes are just tender, about 15 minutes. Uncover and cook until any remaining liquid evaporates. Transfer the potatoes to the bowl with the ham. Swirl the remaining 1 tsp. oil in the same skillet, then add the flour and paprika and cook, stirring constantly, 1 minute. Gradually add the remaining 1 c. chicken broth, and the vinegar, stirring to keep the mixture smooth. Add the tomato paste and cayenne. Simmer, stirring occasionally, until the sauce is smooth and thickened, 6 to 8 minutes. Return the ham and potatoes to the skillet and stir gently until evenly coated with sauce. Serve hot. Time 35 minutes Difficulty (1-5) 1 Notes Great for using leftover ham! I used plain white vinegar and it was delicious. Calories per 1 c. serving 241, total fat 5 g. (saturated fat 1 g.), cholesterol 15 mg., sodium 413 mg., carbohydrate 37 g., dietary fiber 4 g., protein 11 g., calcium 24 mg. Image