This cheesy country potatoes recipe will become everyone’s instant favorite. It’s cheesy and it’s full of that potato goodness. With the addition of ham, this recipe just becomes more flavorful! Who would be able to resist such a creation? It’s a full meal too. Just serve it with salad for that fresh taste once in a while as this is a particularly rich dish.
Our friend over at Toot Sweet 4 Two has this to say about this recipe:
“Cheesy Country Potatoes with Ham is the perfect comfort-food dinner. There’s, well, ooey, gooey melted cheese and semi-crispy fried potatoes with soft centers, a bit of salty ham plus the “secret” ingredient: al dente’ bits of cabbage for a surprising crunch (and a sneaky bit of added veggies)! I bet your family would even love this dish for breakfast – a change of pace from your routine.”
They do love this! My family loves the gooey cheese and potatoes. My husband and my sons have been fans ever since!
Ingredients
- 6 russet potatoes, peeled and cut into ½ inch cubes
- 1 small red onion, peeled and diced
- 3 cloves of garlic, peeled and finely minced
- 1 tablespoon Wesson canola oil
- ½ teaspoon of Morton salt (may need more to taste)
- ¼ teaspoon McCormick ground black pepper (may need more to taste)
- 1½ cups Hormel chopped ham
- 2 cups shredded cabbage
- ½ cup College Inn chicken broth
- 2 cups Sargento shredded medium cheddar cheese
- Daisy Sour cream (for garnish)
- Chopped green onions or chives (for garnish)
Instructions
- Pour canola oil into a large non-stick skillet (that has a lid) and heat over medium high heat.
- Add the onions and saute until translucent, followed by the garlic and saute for another minute.
- Next, add the potatoes and saute another 5 minutes, stirring frequently.
- Sprinkle in salt and pepper and stir to combine.
- Continue sauteing, stirring occasionally until potatoes are lightly browned and fork-tender (about 15 minutes).
- Add the ham and saute for another 5 minutes until heated through.
- Sprinkle cabbage evenly over the top of the potatoes; DO NOT stir.
- Pour the chicken broth over the cabbage and cover with lid.
- Reduce heat to medium low and cook for 5 minutes.
- Remove the lid and sprinkle shredded cheese over top of cabbage; DO NOT stir.
- Cover skillet again with lid and cook for another 5 minutes.
- Serve immediately with sour cream and green onions for garnish.
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Quick Tip: The cabbage is optional, but it does add a nutritional balance to the cheesy goodness.
Thanks again to Toot Sweet 4 Two for this amazing recipe.
