Ham & Potato Skillet

Published:
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Author: yumenjoy
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View: 102
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Comments: 18
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Overall Rating: 4.7 / 5.0
Ham & Potato Skillet
⏱️ cook time 35 minutes
🍽️ servings 4
⚡ Difficulty easy

intro

A hearty, cheesy one-pan meal with crispy golden potatoes, savory smoked ham, and tender veggies, ready in 35 minutes with minimal cleanup for busy weeknights.

Ingredients

Yukon Gold potatoes 680 grams (approx. 4 medium, cut into 1/2-inch cubes)
Smoked cooked ham 340 grams (cut into 1/2-inch cubes)
Yellow onion 150 grams (1 medium, finely diced)
Red bell pepper 120 grams (1 medium, diced)
Sharp cheddar cheese 170 grams (1.5 cups, shredded)
Olive oil 30 ml (2 tablespoons)
Unsalted butter 14 grams (1 tablespoon)
Garlic powder 3 grams (1 teaspoon)
Smoked paprika 2 grams (1/2 teaspoon)
Kosher salt 5 grams (1 teaspoon, divided)
Freshly ground black pepper 1 gram (1/4 teaspoon)
Fresh flat-leaf parsley 8 grams (2 tablespoons, chopped)

Steps

1

Prep all ingredients

Scrub Yukon Gold potatoes and cut into uniform 1/2-inch cubes; dice smoked ham, yellow onion, and red bell pepper into matching 1/2-inch pieces. Measure out all spices, shredded cheese, olive oil, and butter and arrange within arm’s reach of the stovetop for smooth cooking.

Step 1
step1：Prep all ingredients
2

Par-cook the potatoes

Heat 2 tablespoons (30ml) of olive oil in the 12-inch cast iron skillet over medium heat (175°C/350°F). Add cubed potatoes in a single even layer, season with 1/2 teaspoon (2.5g) of kosher salt, cover with a tight-fitting lid, and cook for 12 minutes, stirring once every 4 minutes, until potatoes are fork-tender with light golden edges.

Step 2
step2：Par-cook the potatoes
3

Sauté ham and aromatics

Push par-cooked potatoes to one side of the skillet. Add 1 tablespoon (14g) of unsalted butter to the empty pan space, then add diced onion and red bell pepper. Sauté for 3 minutes over medium heat until veggies soften, then add cubed ham, garlic powder, smoked paprika, remaining 1/2 teaspoon (2.5g) kosher salt, and black pepper. Stir thoroughly to combine all ingredients with the potatoes.

Step 3
step3：Sauté ham and aromatics
4

Crisp the skillet mixture

Spread the combined ham, potato, and vegetable mixture back into an even, uncluttered single layer across the skillet. Cook uncovered over medium heat for 8 minutes, stirring only once at the 4-minute mark, until potatoes develop deep golden, crunchy edges and ham begins to caramelize lightly.

Step 4
step4：Crisp the skillet mixture
5

Melt cheese topping

Reduce stovetop heat to low. Sprinkle 1.5 cups (170g) of shredded sharp cheddar cheese in an even layer over the top of the skillet mixture. Cover the pan with the lid and cook for 2 minutes, until cheese is fully melted, smooth, and bubbling across the entire surface.

Step 5
step5：Melt cheese topping
6

Garnish and serve

Turn off the stovetop heat, remove the lid, and sprinkle 2 tablespoons (8g) of freshly chopped flat-leaf parsley evenly over the melted cheese. Let the skillet rest for 2 minutes to set, then serve directly from the pan, dividing into 4 equal portions.

Step 6
step6：Garnish and serve

Tips

1.Cut potatoes into uniform 1/2-inch cubes to ensure even cooking; larger cubes will remain raw in the center while smaller cubes burn before crisping up.
2.Resist the urge to stir the potato mixture too often during the crisping step—letting potatoes sit undisturbed on the hot skillet surface is required to develop crunchy, golden edges instead of mushy, broken potatoes.
3.Use leftover baked or holiday ham for extra deep, smoky flavor, or add a 1g (1/4 teaspoon) pinch of cayenne pepper with the other spices for a subtle, warm spicy kick.

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Ham & Potato Skillet:Frequently Asked Questions

1.Can I use a different type of potato if I don’t have Yukon Golds on hand? ▾
Absolutely! Russet potatoes work great as a swap, though they’ll have a fluffier interior and extra-crispy exterior if you pat them dry well before cooking. Red potatoes are another solid pick that hold their shape nicely—just cut them into the same ½-inch dice as the recipe calls for so they cook evenly with the rest of the ingredients.
2.Do I need to pre-cook or boil the potatoes before adding them to the skillet? ▾
Nope, that’s part of what makes this recipe so low-effort! As long as you cut your potatoes into uniform ½-inch cubes, they’ll cook fully in the covered skillet over medium heat in 18-20 minutes. Give them a stir every 5 minutes to prevent sticking, and they’ll develop perfect golden crispy edges without any pre-boiling step.
3.Can I use leftover holiday ham instead of store-bought smoked cooked ham? ▾
This recipe is practically made for using up leftover baked or smoked holiday ham! Just dice it into ½-inch pieces matching the size of your potatoes, and toss it in during the last 5 minutes of veggie cook time so it heats through without getting tough or rubbery from overcooking. Spiral-cut ham works perfectly here too.
4.I don’t own a cast-iron skillet—can I use another type of pan? ▾
You don’t need cast iron for this recipe at all! Any large, heavy-bottomed, oven-safe skillet with a tight-fitting lid works beautifully—stainless steel or hard-anodized aluminum pans are ideal. Just skip thin, lightweight nonstick pans if you can, as they tend to burn potato bottoms before the insides cook through evenly.
5.How do I get my potatoes crispy instead of ending up soggy? ▾
The two biggest tricks for crispy spuds are patting cut cubes completely dry with paper towels before adding them to hot oil, and not overcrowding the pan. If your skillet is small, cook potatoes in a single layer in batches instead of piling them high, and resist stirring too often so they have time to form a golden crust.
6.Can I add extra veggies to this skillet without ruining the cook time? ▾
Definitely! Diced zucchini, mushrooms, fresh sweet corn, or chopped broccoli all make tasty additions. Just note that softer, quick-cooking veggies like zucchini should go in during the last 7 minutes of cook time, while denser picks like broccoli should be added with the onion and bell pepper so they have time to tenderize fully.
7.What’s a good cheese swap if I don’t have sharp cheddar? ▾
You’ve got lots of great melty options! Smoked gouda adds an amazing extra smoky note that pairs perfectly with ham, while pepper jack adds a nice mild kick if you like a little heat. A pre-shredded Mexican cheese blend is another super convenient swap that melts just as smoothly as sharp cheddar for minimal extra effort.
8.How should I store leftovers, and how long do they keep? ▾
Let the finished skillet cool completely to room temperature, then transfer it to an airtight container and stash it in the fridge for up to 4 days. For the best texture when reheating, warm portions in a skillet over medium heat with a tiny splash of water to re-melt the cheese, instead of the microwave which can make potatoes soggy.
9.Can I prep components of this dish ahead for faster weeknight cooking? ▾
You sure can! Chop your potatoes, onion, and bell pepper, and dice your ham 2-3 days ahead of time, storing each in separate sealed containers in the fridge to cut down on active prep time. I don’t recommend fully cooking the dish ahead, though, as potatoes lose their crisp texture when stored and reheat to a mushier consistency.
10.Do I need to serve side dishes with this skillet, or is it a full meal on its own? ▾
This dish is a balanced, filling complete meal all on its own, thanks to the starchy potatoes, protein-packed ham, tender veggies, and melted cheese. If you want to add a little extra brightness, a simple side green salad tossed with light vinaigrette or a quick serving of steamed green beans pairs beautifully, but no sides are required.
11.I don’t eat pork—what’s a good substitute for the smoked ham? ▾
No problem! Smoked turkey breast or turkey ham makes an almost identical swap, with the same savory smoky flavor and firm, meaty texture. For a vegetarian version, use diced smoked tempeh or extra-firm smoked tofu, patted dry and crisped slightly before adding veggies, for a similarly hearty, smoky bite that fits the dish perfectly.

Comments (18)

3 days ago

Made this for last minute Sunday brunch when my in-laws popped over unannounced! Raved about it so much they asked for the recipe before they left. I tossed in a handful of diced bell pepper I had in the crisper and it was chef’s kiss. SO good, will be making this on repeat.

2 hours ago

Wait, do the potatoes actually get crispy in 35 minutes? Every time I try skillet potatoes they’re rock hard in the middle no matter how long I cook them 😩

30 minutes ago

Great question! Just make sure you dice your potatoes into ½-inch cubes and keep the pan covered for the first 15 minutes of cook time — that steams them so they get tender inside, then you can uncover to crisp up the edges for the last 10 minutes! Works every time.

1 week ago

This slaps. Used that leftover honey ham from Easter, added a little shredded cheddar on top the last two minutes, ate the whole pan by myself for dinner. No regrets.

5 days ago

Oh the cheddar addition is genius! I’m making this tomorrow and definitely throwing a handful on, thanks for the tip!

2 weeks ago

Has anyone tried prepping this ahead for weekly meal prep? I’m looking for easy breakfast options that reheat well for work mornings.

1 week ago

I prepped a big batch on Sunday and ate it all week for breakfast! Reheats in the microwave in 90 seconds, didn’t get mushy at all. I added a little hot sauce when I ate it and it was perfect.

5 days ago

So glad it worked for meal prep, Fran! Pro tip: let the potato and ham mixture cool completely before portioning into airtight containers, it’ll stay good in the fridge for up to 4 days!

yesterday

Full transparency, I can barely boil water without messing it up. This recipe was impossible to screw up! My 10 year old and 7 year old helped me chop the ham and stir, we had a whole dinner on the table in under 40 minutes, and my kids loved it — even my super picky wife said it was a keeper. Win for dad dinner night!

30 minutes ago

Loved the base recipe but felt like it was missing a little kick. Any suggestions for seasonings to add that won’t overpower the ham and potato flavor?

5 minutes ago

Great question! A pinch of smoked paprika, a dash of garlic powder, and a little crushed red pepper flake adds the perfect subtle heat without overwhelming the other flavors. A drizzle of hot sauce on top at the end works great too!

5 days ago

Brought this to our neighborhood block party potluck last weekend and it was GONE in 10 minutes. People kept coming up to me asking for the recipe, I felt like a celebrity. I doubled the recipe and it still fit in my big cast iron skillet, no issues!

3 days ago

Wait I need to bring a dish to our block party next month! Did you serve it warm or room temp? I’m worried about keeping it hot if I have to walk it over.

2 days ago

It’s delicious both warm and at room temp, so it’s perfect for potlucks! If you want to keep it extra warm, you can wrap the skillet in a couple thick kitchen towels for the walk over, it’ll stay toasty for 30+ minutes.

1 week ago

This is such a game changer for grocery week when I’m trying to use up odds and ends! I used diced deli ham, thawed frozen hash browns because I forgot to buy fresh potatoes, and it still turned out amazing. Total cost for the whole pan was like $4, fed me and my roommate for two nights.

5 days ago

Wait frozen hash browns?! That’s such a smart hack, I never have fresh potatoes on hand in my dorm. Gonna try this in my little electric skillet this weekend, thanks!

3 days ago

Love that hack, Bri! Frozen veggies and potatoes work so well in this recipe if you’re short on time or fresh ingredients — no judgment, just good food.

2 weeks ago

Made this for my grandkids when they visited last weekend. Reminded me of the hash my own dad used to make on camping trips when I was a kid. Simple, hearty, no fancy ingredients, just good stick-to-your-ribs food. Will definitely be adding this to my regular rotation.

yesterday

So happy to find a one pan meal that’s naturally gluten free! I have celiac and so many quick skillet recipes sneak in weird flour thickeners or pre-made seasonings with gluten. This was totally safe, so flavorful, and I didn’t have to make a separate meal for myself at family dinner.

2 hours ago

Oh thank you for mentioning it’s GF! My son has a gluten sensitivity and I’m always hunting for meals the whole family will eat that he can have too, adding this to next week’s menu!

2 days ago

Obsessed with this flavor combo but I’m following a lower carb eating plan right now. Any ideas for swapping the potatoes that would work well in the skillet?

yesterday

I swapped the potatoes for diced turnips and it was so good! They get tender and a little crispy just like potatoes, way lower carb, you can barely tell the difference.

2 hours ago

Great swap idea, Lisa! Diced cauliflower florets or radishes also work great as a lower carb potato substitute in this recipe — just adjust cook time a little since they soften faster than potatoes!

just now

How big of a skillet do I need for this? I only have a 10 inch nonstick, will that be big enough or do I need to size up?

just now

A 10-inch skillet will work if you’re making the base recipe as written! If you want to add extra veggies or double the batch, you’ll want to size up to a 12-inch skillet to avoid overcrowding the pan (which keeps potatoes from getting crispy!).

30 minutes ago

OMG, made this between my kids’ soccer practice and piano lessons last night. Threw it together while they changed out of their uniforms, we ate at the table in 35 minutes flat, and I only had one pan to wash before we had to run out the door. Absolute lifesaver for chaotic weeknights, 10/10.

1 week ago

I never know what to do with leftover holiday ham, I usually end up throwing half of it out because I get sick of eating ham sandwiches for a week straight. This recipe used up almost all my leftover Easter ham, it felt like a whole new meal instead of sad leftovers!

5 days ago

That’s exactly why we love this recipe! Leftover ham gets a total glow up here, no sad sandwich required. We love adding leftover roasted veggies to the pan too if you have them hanging around!

3 days ago

Oh leftover roasted broccoli in this sounds insane, I’m definitely adding that when I make it tomorrow! Thanks for the idea!

5 minutes ago

Wait, did anyone top this with a fried egg? I eat breakfast for dinner at least twice a week and a runny yolk over these crispy potatoes and ham sounds like actual heaven.

just now

I did! I made little wells in the potato and ham mixture the last 3 minutes of cook time, cracked eggs right in the pan, covered it, and the eggs cooked perfectly. No extra pan needed, runny yolk and all. Game changer.

2 hours ago

I followed the recipe exactly but mine came out way too salty for my taste! Did I do something wrong? I used regular deli ham from the grocery store, not a low sodium version.

30 minutes ago

So sorry it came out too salty for you! Deli ham and leftover holiday ham can vary a lot in sodium content depending on the brand. Next time, try using low-sodium ham, or skip adding extra salt to the potatoes until you taste it at the end — you can always add more, but you can’t take it out!

yesterday

Made this in my vintage cast iron skillet and the crust on the potatoes was out of this world. I added a little diced onion and a sprinkle of parmesan at the end, and my husband said it’s better than the diner hash we get on weekends. Huge win!

5 days ago

I live in a tiny studio apartment with a super tiny oven, so one pan stovetop meals are basically all I can make. This didn’t require any fancy equipment, didn’t make a mess, and tasted way better than the frozen dinners I usually eat when I don’t feel like cooking. 10/10, will be in my weekly rotation.