Ham and Cheddar Skillet Supper with Crispy Edges
Ingredients
- 8 ouncesham (deli counter or leftover)
- 2 tablespoonbutter
- 1yellow onion
- 1 poundrusset potato
- 1 cupsharp cheddar cheese (shredded)
- ½ cupheavy cream
- ½ cupwhole milk
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- 1 tablespoonfresh thyme (or 1 teaspoon dried)
Prep
- 01
Dice 1 yellow onion into small pieces.
- 02
Cut 1 pound russet potato into 1/2-inch cubes (no need to peel).
- 03
Dice 8 ounces ham into 1/2-inch cubes.
- 04
Shred 1 cup sharp cheddar cheese.
Method
- 01
Heat a 12-inch skillet over medium heat. Add butter, then stir in the diced onion and cook for 3 minutes until soft.
- 02
Add the diced potatoes and ham. Stir well to coat in butter. Cook, stirring every 2 minutes, for 8–10 minutes until the potatoes start to soften and the ham begins to brown at the edges.
- 03
Pour in the heavy cream and milk. Add salt, pepper, and thyme. Bring to a gentle simmer.
- 04
Reduce heat to medium-low and simmer uncovered for 8–10 minutes until the potatoes are tender. Stir occasionally to prevent sticking.
- 05
Remove from heat and stir in the shredded cheddar until melted and smooth. Taste and adjust seasoning if needed.
- 06
Serve hot, scooping to include the crispy ham and potato bits from the bottom of the skillet.
Spice Tips
For a subtle smoky note, add 1/4 teaspoon smoked paprika to the cream mixture. A pinch of cayenne pepper brings gentle heat without overwhelming the cheese and ham. Fresh cracked black pepper on top adds complexity.