Becky Luigart-Stayner; Melanie J. Clarke
Prep Time
35 Mins
4 servings (serving size: about 1 cup)

Vary this recipe by using smoked turkey or rotisserie chicken in place of ham.

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.

Ratings & Reviews

Kim's Review

June 10, 2015
My hash brown potatoes ended up dissolving into mush, kind of spoiling the idea of a hearty hash.  Perhaps I should have omitted the broth, as another reviewer suggested.

GayleR's Review

April 03, 2013
I used leftover cooked potatoes and omitted the broth, half-and-half, and parsley. Taste and aroma were great, and the red pepper and green onions really brightened up the visual appeal.