This recipe was prepared in the 10'' covered skillet from the Cook's Essentials® 13-Piece Nonstick Cookware Set (K0460).
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
5 medium potatoes, peeled and diced
3 Tbsp butter
1 large onion, diced
2 cloves garlic, minced
1 tsp paprika (preferably smoked)
6 cups smoked ham, diced
1 cup chicken broth
10-oz can cream of mushroom soup
1 bunch scallions, sliced
Salt and pepper, to taste
2 cups sharp cheddar cheese, shredded
3/4 cup coarse breadcrumbs (such as Panko)
3 Tbsp fresh parsley, chopped
Preheat oven to 350°F.
In a large sauce pot, boil the potatoes until fork tender. Drain the water and set aside.
Add the butter to a 10'' (or larger) deep nonstick skillet and melt over medium-high heat. Add the onion and garlic and cook for 3-4 minutes, or until slightly colored. Stir in the paprika and ham. Add the broth, cream of mushroom soup, and scallions. Stir well to combine and bring to a simmer. Add the parboiled potatoes and stir carefully to evenly incorporate all ingredients. Season the hash, to taste, with salt and pepper.
Combine the cheddar cheese, breadcrumbs, and parsley in a small bowl and sprinkle over the top of the hash. Bake for 15-18 minutes, or until evenly browned.
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