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.
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.
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
see continuation on next page
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