Ham and Potato with Cheddar-Broccoli Pan Sauce
Chef Moe cooked this in a TikTok video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by Bryan Peters on SeeMeCook
A budget-friendly skillet dish made with diced ham, potato, and a cheddar-broccoli flavored sauce. The sauce is thickened by scraping up the potato fond and aggressively emulsifying the water, fats, and starches in the pan.
- Time
- 25 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 110 g
- 170 g
- 475 g
- 30 g
- 60 g
Weights are estimates. Together, the ingredients weigh about 1.07 kg before cooking, which is about 270 g per serving.
Steps
Place 2 cups of water in a saucepan over high heat.
Pour the entire contents of the cheddar-and-broccoli-flavored package into the water. Stir well and let the mixture come up to temperature together.
Reserve approximately 2 tablespoons of the flavored water for deglazing the potato pan. Add optional seasonings if you have them, although the creator used no specified seasonings.
Wash the potato and peel it if desired; the skin may be left on. Cut the potato into cubes approximately the same size as the diced ham.
Put the potato cubes in a bowl of water and move them around once to release some of their starch. Do not repeatedly rinse them; the goal is to lose some starch, not all of it.
Drain the potatoes and lay them out on a paper towel. Dry them thoroughly before putting them in the pan.
Place the dried potatoes in a pan over medium heat. As the pan heats, move the potatoes around for approximately 1 minute.
Allow the potato proteins and sugars to begin sticking to the pan and forming fond. A little sticking is intentional and helps build flavor.
Add the reserved 2 tablespoons of flavored water to the pan. Scrape the bottom to lift the fond, stirring until the potatoes release and the browned flavor is incorporated.
Continue cooking until the added water has evaporated.
Add the diced ham directly from the bag to the pan and mix it thoroughly with the potatoes. The moisture from the ham will rehydrate the pan.
Cook the ham and potatoes together for approximately 2 minutes. Decide whether the level of browning is right for you or whether you want to continue cooking for a darker result.
Continue cooking until the pan has been going for approximately 5 minutes total, adjusting the browning to your preference.
Add approximately 1/4 cup of water to the pan.
Stir aggressively to emulsify the water, rendered fats, and potato starch into a thick, glaze-like pan sauce.
Transfer the finished ham and potatoes with their pan sauce to a plate. Serve mixed together in a bowl or arrange the components side by side; the creator showed both plating options.
Notes
The source does not specify the package size of the cheddar-and-broccoli mix or the amount of ham, so those quantities are estimates. The source also does not specify the exact cooking vessel, final potato doneness, or a precise total cooking time. Additional portions may remain; the creator said there was enough left over for a couple more portions.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 212
- Protein
- 14 g
- Carbs
- 27 g
- Fat
- 6 g
- Fiber
- 2 g
Where the calories come from
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