Vary this recipe by using smoked turkey or rotisserie chicken in place of ham.
1 tablespoon butter
2 cups frozen hash brown potatoes with onions and peppers (such as Ore-Ida Potatoes O'Brien)
1 cup chopped onion
3/4 cup chopped red bell pepper
1 1/2 cups fat-free, less-sodium chicken broth
2 tablespoons half-and-half
2 teaspoons Worcestershire sauce
2 teaspoons ketchup
1 1/2 cups chopped smoked ham
1/4 teaspoon freshly ground black pepper
2 tablespoons thinly sliced green onions
2 tablespoons chopped fresh parsley
How to Make It
Heat butter in a large nonstick skillet over medium-high heat. Add potatoes, onion, and bell pepper to pan; sauté 5 minutes or until lightly browned. Stir in broth, half-and-half, Worcestershire, and ketchup; bring to a boil. Cook 5 minutes or until liquid almost evaporates. Stir in ham and black pepper; cook 1 1/2 minutes or until thoroughly heated. Sprinkle with onions and parsley.