CopyCat Honey Baked Ham Potato Ham Hash
15m prep 30m cook 45m ready
A hearty skillet hash made with shredded potatoes, chopped ham, and sautéed vegetables, finished in the oven with a touch of milk for a creamy texture. A comforting copycat of Honey Baked Ham flavors.
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Ingredients
- 2 ribs celery, chopped
- 1 onion, chopped
- 1 bell pepper, chopped
- 1 cup cooked ham, chopped
- 4 white potatoes, well-scrubbed and shredded
- 1 teaspoon dried parsley
- 1/2 cup milk
- 6 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
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Step 1.
Heat a thin layer of oil in a heavy iron skillet over medium heat until it shimmers. Add the diced onion, bell pepper, and celery, and sauté, stirring occasionally, until softened and translucent, about 5 to 7 minutes. Meanwhile, preheat the oven to 350°F (175°C).
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Step 2.
Add the potatoes and ham to the skillet with the softened vegetables. Cook, stirring often, until the potatoes begin to brown and the ham is heated through, about 8 to 10 minutes. Season with salt and pepper to taste, then stir in half of the parsley.
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Step 3.
Pour the milk over the mixture in the skillet and bring to a boil over medium-high heat, scraping up any browned bits. Once boiling, remove from heat, cover the skillet tightly with foil, and transfer to the preheated oven. Bake for 15 minutes.
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Step 4.
After 15 minutes, carefully remove the foil and continue baking for a few more minutes, until the potatoes are browned on top and the liquid has reduced slightly. Remove the skillet from the oven and sprinkle the remaining parsley over the top before serving.
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