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Ingredients
Instructions:
Cover potato in cold water in a 4 quart saucepan and add 1/2 teaspoon salt.
about 15 minutes.
Meanwhile, melt butter with oil in a heavy medium skillet over medium-high heat, then cook ham,
stirring occasionally, until browned, about 5 minutes. Stir in scallions and 1/4 teaspoon pepper and cook 2 minutes.
Reserve 1 cup potato-cooking liquid, then drain potatoes and mash. Stir in ham dripping mixture along
with enough cooking liquid to reach desired consistency. Season with salt and
pepper. Take cooked thinly sliced ham and pour remaining sauce over it, if desired.
Boil up broccoli and carrots separately, or serve with vegetables of your choice.
Serve with cranberry sauce for extra zest and flavor.
- 2 pounds boiling potatoes, peeled and cut into 1
1/2-inch piece - 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- Thinly Sliced Sunnyvalley Spiral Cut Ham
- 3 scallions, chopped
Instructions:
Cover potato in cold water in a 4 quart saucepan and add 1/2 teaspoon salt.
about 15 minutes.
Meanwhile, melt butter with oil in a heavy medium skillet over medium-high heat, then cook ham,
stirring occasionally, until browned, about 5 minutes. Stir in scallions and 1/4 teaspoon pepper and cook 2 minutes.
Reserve 1 cup potato-cooking liquid, then drain potatoes and mash. Stir in ham dripping mixture along
with enough cooking liquid to reach desired consistency. Season with salt and
pepper. Take cooked thinly sliced ham and pour remaining sauce over it, if desired.
Boil up broccoli and carrots separately, or serve with vegetables of your choice.
Serve with cranberry sauce for extra zest and flavor.