Skillet Fried Country Potatoes with Ham

Fried ham and potaotes (country potatoes) on a white platter.

Skillet Fried Country Potatoes with Ham

Old-fashioned Country Potatoes with Ham. Easy, 20-minute cook time, and a great way to start the day. Don't forget that fried egg to complete this hearty breakfast.

Course Breakfast Recipes

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 383kcal

Author Lea Ann Brown

Ingredients

4 tablespoons unsalted butter
1 ½ pounds potatoes cut into ¾ inch diced
1 ½ cups sweet onion chopped, about 1 medium onion
1 teaspoons salt
½ teaspoon freshly ground black pepper
3 tablespoons minced green onion white and green parts, for garnish - optional. About 3 green onions.
½ pound smoked ham slices cut in short strips

Instructions

When using a medium starch potato like Yukon Gold or Red potatoes, you can elect to peel or not to peel. The skin of these potatoes are tender and edible. To easily cut potatoes into cubes, slice off a very thin piece off each of the long side of the potato. This will make the potato straight rather than a rounded shape. Slice the potato lengthwise. Then cut those slices into planks. Then cut the planks horizontally into cubes.
Heat a 10 - 12 inch heavy skillet (cast iron works great here) over medium high beat. Add butter and melt the butter.
When the bubbles from the melting butter subside, turn the heat to medium. Add the potatoes, salt, and pepper. Don't stir the potatoes for 5 minutes to allow for a sear and turn golden on the first side.
Continue to cook the potatoes for 15 minutes, turning and stirring with a sturdy metal spatula every 5 minutes. Add the onions and cook for 5 minutes.
Add the ham steak batons and cook for 2 - 3 minutes or until ham is heated through.
Turn off the heat and sprinkle on the green onions. Serve immediately with a fried egg for a beautiful breakfast.

Notes

Potato Tip: Yukon Gold, red skinned potatoes, white round potatoes, new potatoes and fingerling potatoes are best for pan frying. These are medium to low starch potatoes and will hold their shape well without becoming mushy. Save those high starch russet potatoes for mashed potatoes.
Skillet Tip: Any heavy skillet such as a cast iron skillet will brown those country potatoes beautifully. Just make sure your skillet is large enough to hold the potatoes and the ham. A 12" diameter skillet is a good starting size.

Tips For Success:

- Non-Stick Skillet: I don't recommend using a non-stick skillet. Most non-stick skillets are notorious for their not being able to generate high enough heat level to get a good crispy sear.

- Spatula: Use a thin sturdy metal spatula to stir the potatoes while they cook. The metal is simply a better option to get under those potatoes than a nylon or silicone spatula.

- Ultra Crispy Potatoes Without Par-boiling: Chop the potatoes small enough so they'll achieve a crispy exterior and tender interior. ¾" chunks are a good rule of thumb. Practice those knife skills and cut the potatoes evenly.

- Dry Potatoes: Use paper towels to pat the potatoes dry, a wet potato will not sear well.

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