Homemade Hash Browns with Smoked Ham

1. 1

   Place the diced potatoes in a large pot, cover with water and a generous sprinkling of salt, and bring to a boil.

2. 2

   Lower the heat, and simmer until the potatoes are almost tender, 8 to 10 minutes.

3. 3

   Drain the potatoes in a colander, and cool slightly.

4. 4

   Heat the shortening in a large skillet (preferably cast-iron) over high heat.

5. 5

   Add the ham, and cook, stirring occasionally, until it begins to brown and crisp, about 3 minutes.

6. 6

   Using a slotted spoon, transfer the ham to a plate lined with paper towels to drain.

7. 7

   Add the onion to the skillet, and saute until pale golden, about 3 minutes.

8. 8

   Add the potatoes, thyme, the 1/2 teaspoon of salt, the black pepper, and cayenne and cook until the potatoes begin to color and crisp on the bottom, about 4 minutes (shake the pan occasionally, if necessary, to keep the potatoes from burning).

9. 9

   Using a slotted metal spatula, turn the potatoes (dont stir them with a wooden spoon or you will mash them), and continue cooking until they are browned, about 4 minutes more.

10. 10

    Taste for seasonings and serve immediately, while the potatoes are still hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.