Ham Kitchen Recipes: Easy Ham and Potato Skillet

This home-style ham and potato skillet combines diced cooked ham, tender potatoes, onion, pepper, and melted cheddar in one pan. It makes a filling breakfast, brunch, or weeknight supper, and adding the ham near the end helps keep it tender while the potatoes become golden.

Ingredients

2 tablespoons neutral cooking oil (30 ml)
1 pound Yukon Gold potatoes, scrubbed and cut into ½-inch cubes (450 g)
1 medium yellow onion, diced (about 1 cup or 150 g)
1 medium red bell pepper, diced (about 1 cup or 150 g)
2 garlic cloves, finely chopped (about 2 teaspoons or 6 g)
½ teaspoon smoked or sweet paprika (about 1 g)
½ teaspoon dried thyme (about 0.5 g)
½ teaspoon black pepper (about 1 g)
¼ teaspoon fine salt (about 1.5 g; use less if the ham is especially salty)
½ cup low-sodium chicken broth or water (120 ml)
1 tablespoon Dijon mustard (15 g)
2 cups fully cooked ham, cut into ½-inch cubes (about 280 g)
1 cup shredded sharp cheddar cheese (113 g)
2 scallions, thinly sliced (about 20 g)
1 teaspoon apple cider vinegar (5 ml; optional, for finishing)

Instructions

Prepare the ingredients (20 minutes). Cut the potatoes into evenly sized cubes so they cook at the same rate. Dice the onion and bell pepper, chop the garlic, and cut the fully cooked ham into cubes. Shred the cheese if it is not already shredded. Measure the broth, mustard, and seasonings before heating the pan; this makes the short finishing stages easier to manage.
Soften the vegetables (5 minutes). Set a 12-inch lidded skillet over medium heat and add the oil. When it shimmers, add the onion and bell pepper. Cook for 5 minutes, stirring every minute or so, until the onion begins to turn translucent and the pepper starts to soften. If the vegetables begin to brown before they soften, reduce the heat slightly.
Season and steam the potatoes (20 minutes). Stir in the garlic, paprika, thyme, black pepper, and salt, and cook for 30 seconds. Add the potatoes and toss to coat them in the seasoned oil. Whisk the broth and Dijon together, pour the mixture into the skillet, and scrape up any browned bits. Cover tightly and cook for 20 minutes, stirring once halfway through. The potatoes should be nearly tender when pierced with a fork.
Brown the potatoes (6 minutes). Remove the lid and spread the potatoes into an even layer. Cook uncovered for 6 minutes, turning the pieces once or twice, so some sides become golden and excess liquid evaporates. If the pan looks dry and the potatoes are sticking before they are tender, add 1 tablespoon of water (15 ml) and continue cooking; avoid adding a large splash, which can make them soft rather than crisp.
Heat the ham through (4 minutes). Fold in the cooked ham and stir gently so it is distributed among the potatoes. Cook for 4 minutes, stirring once or twice. Because the ham is being reheated, USDA FSIS guidance is to heat leftovers to 165°F (74°C); check the center of several ham pieces with a food thermometer. If needed, continue cooking briefly and check again.
Melt the cheese (2 minutes). Sprinkle the cheddar evenly over the skillet, cover, and cook for 2 minutes, just until the cheese melts. Turn off the heat, scatter on the scallions, and add the vinegar if you want a brighter finish. Taste a potato and adjust the salt only after tasting, since the ham and cheese can both contribute plenty of salt.
Serve while hot. Bring the skillet to the table on a heat-safe surface or portion it into warm bowls. Letting it stand is not required, but use care when serving because the pan and its handle will remain hot. If the skillet has browned bits at the bottom, loosen them gently with a wooden spoon rather than scraping hard enough to damage a coated pan.

Tips

Keep the potato cubes uniform. Pieces close to ½ inch (about 1.3 cm) cook reliably in the covered stage. Larger pieces may still be firm when the liquid has evaporated, while very small pieces can break apart as you stir. If your cubes vary, remove any tender pieces to a plate while the larger ones finish.
Choose ham with the salt level in mind. Leftover baked ham, a thick ham steak that is already cooked, or plain cooked deli ham can all work. Smoked or cured ham is often salty, so start with the smaller amount of salt in the ingredient list and season again at the end. This recipe is not written for raw fresh ham.
Use a lid that fits. The covered stage relies on trapped steam to cook the potatoes through without a long simmer. If your skillet has no lid, use a snug baking sheet or another heat-safe pan as a cover, taking care when removing it because hot steam escapes. Keep the heat at medium or medium-low if the broth bubbles hard.
Prevent a greasy or soggy skillet. Trim away unusually thick pieces of ham fat if you prefer a leaner result, and uncover the pan for the final potato-browning stage. If liquid remains, let it cook off before adding the ham. Adding the ham too early can dry it out while the potatoes finish.

Serving Suggestions

For breakfast or brunch, serve the skillet with toast, warm biscuits, or a simple fruit salad. For a more substantial plate, add a leafy green salad dressed with a sharp vinaigrette; the acidity balances the salty ham and rich cheese. A side of steamed green beans, sautéed cabbage, or roasted broccoli also works well for dinner. Put hot sauce, extra sliced scallions, and Dijon mustard on the table so everyone can adjust their own serving.

If you want to add eggs, cook them separately rather than cracking them into the skillet at the end, which can leave the potatoes unevenly heated. Fried or scrambled eggs make an easy accompaniment. Keep the skillet itself free of extra toppings until serving so the potato edges stay as crisp as possible.

Variations

Use a different cheese. Monterey Jack melts smoothly, while pepper Jack adds mild heat. Swiss or Gruyère gives the skillet a nuttier flavor. Use the same quantity, about 1 cup (113 g), and add it only for the final covered melt.
Change the vegetables. Replace the bell pepper with 1 cup (about 100 g) sliced mushrooms, cooking them with the onion until their released moisture evaporates. A cup of thawed frozen peas can instead be stirred in with the ham. For a sweeter variation, substitute peeled sweet potato cubes for the Yukon Gold potatoes; cut them to the same size and begin checking for tenderness a few minutes early because they may soften faster.
Make it spicier or more herb-forward. Add ¼ teaspoon (about 0.5 g) cayenne with the paprika, or use a pinch of red pepper flakes. For a fresh herbal finish, replace the dried thyme with 1 tablespoon chopped parsley (about 4 g), stirred in after the cheese melts. Reduce the added salt if you use a strongly seasoned ham or cheese.
Swap the broth. Water is a practical substitute for chicken broth; the mustard, ham, and seasonings still give the potatoes flavor, though the result will taste a little less savory. Vegetable broth also works. Avoid strongly salted stock, as the ham can make the finished skillet too salty.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, dividing a large batch into shallow, covered containers so it cools promptly. Store them in the refrigerator for 3–4 days. The potatoes will soften in storage, so the leftovers will not have quite the same crisp edges as a freshly made skillet. For the best texture, keep any extra scallions separate and add them after reheating.

To reheat a portion in a skillet, add 1 teaspoon of oil or water (5 ml), cover, and warm over medium-low heat, stirring occasionally until steaming hot. A microwave also works: cover loosely, heat in short intervals, and stir between intervals so the center warms evenly. USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center with a food thermometer. Freeze portions in airtight containers for up to 2 months for best quality, then thaw overnight in the refrigerator before reheating. Do not leave the cooked skillet at room temperature for more than 2 hours.

Frequently Asked Questions

Can I make this with leftover holiday ham?
Yes. Fully cooked leftover baked ham is a good fit, whether it is smoked or unsmoked. Remove any large pieces of rind or excess fat, then dice the ham and keep it refrigerated until you are ready to cook. Because holiday ham can be quite salty, taste the finished potatoes before adding any extra salt.

Can I use uncooked ham?
This recipe assumes the ham is already fully cooked and only needs reheating. Raw fresh ham needs a different cooking method and substantially more time, so it should not be substituted as though it were cooked ham cubes. Use cooked ham labeled ready to eat, or ham that has already been cooked safely.

Why are my potatoes still hard?
The cubes may be larger than ½ inch, the skillet lid may not be trapping steam, or the heat may be too low to maintain a gentle simmer. Add 1–2 tablespoons of water (15–30 ml), cover the pan again, and cook until a fork slides into the largest potato cube. Check the pan periodically so the liquid does not run dry and scorch.

Can I prepare the ingredients ahead?
Yes. Dice the onion, pepper, and ham up to a day ahead and refrigerate them in separate covered containers. Cut potatoes just before cooking for the best color and texture. If you need to cut them earlier, keep them submerged in cold water in the refrigerator, then drain and dry them thoroughly before adding them to the hot skillet; wet potatoes can splatter and brown less effectively.

Can I make this without cheese?
Yes. Leave out the cheddar and finish with the scallions and vinegar, or use a dairy-free cheese that melts well. Without cheese, the skillet will taste less rich, so a little extra Dijon or a squeeze of lemon at the table can provide a sharper finish. Check the ham and broth labels if you are avoiding particular ingredients.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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