Stewed Potatoes with Ham
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When comfort food calls, this stewed potatoes and ham dish answers loud and clear. It’s hearty, fuss-free, and budget-friendly—made for chilly nights, post-holiday fridge raids, or whenever you crave something warm and familiar. Picture tender chunks of potato and smoky ham simmered in savory broth until everything melds into creamy perfection.
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This recipe is rooted in memory for me—straight from my grandma’s kitchen, where leftovers were never wasted and flavor was never measured. The scent of onions, ham, and butter gently stewing together meant dinner was close, and it was going to be good. This simplified version honors that feeling, but fits right into busy weeknights.
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📋 Ingredients (Table Format)
| Ingredient | Amount |
|---|---|
| Unsalted butter (or bacon grease) | 2 tablespoons |
| Onion (medium, diced) | 1 |
| Garlic (minced, optional) | 2 cloves |
| Diced potatoes | 4 cups (about 4 Russet or Yukon Gold) |
| Diced cooked ham | 2 cups |
| Chicken broth (or water) | 3 cups |
| Salt | 1 teaspoon (adjust to taste) |
| Black pepper (ground) | ½ teaspoon |
| Optional add-ins | Bay leaf, chopped parsley, ¼ cup heavy cream |
🔪 Instructions
1. Sauté the Aromatics
In a large Dutch oven or heavy pot, melt butter over medium heat. Add onion and cook 3–4 minutes until softened. Stir in garlic and cook another 30 seconds.
2. Add Potatoes and Ham
Stir in diced potatoes and ham. Let cook for 2–3 minutes to lightly brown and deepen flavor.
3. Simmer It All
Pour in broth to cover the potatoes. Season with salt and pepper. Add a bay leaf if you like. Bring to a boil, then reduce heat and let simmer, covered, for 25–30 minutes.
4. Thicken (Optional)
Use a spoon or potato masher to gently mash some of the potatoes right in the pot. Add a splash of cream for extra richness if you’re feeling indulgent.
5. Final Touches
Remove bay leaf. Taste and adjust seasoning. Serve hot, topped with chopped parsley for a fresh pop.
