Monday, May 17, 2010

Ham and Potato Skillet

1 pound small potatoes
1 cup water
8 ounces fresh green beans or 9 ounces frozen
8 ounces sour cream
2 Tbsp. flour
2 tsp. mustard
3/4 tsp. fresh dill or 1/4 tsp. dried
1/8 tsp. pepper
1 1/2 cups cubed ham
Tomato and fresh dill for garnish

1-Scrub and slice potatoes; halve any large slices.

2-In a large skillet bring the water to boiling. Add potatoes and fresh green beans (if using). Cover and cook about 5 minutes or until potatoes and beans are tender. (If using frozen beans, cook potatoes 10 minutes; add beans. Return to boil. Cook 5 minutes more.) Drain well; return to skillet.

3-Meanwhile, in small saucepan, stir together sour cream, flour, mustard, dill, and pepper. Cook and stir until thickened and bubbly. Pour over vegetables in skillet. Stir in ham. Heat through. If desired, garnish with tomato slices and dill.

1 comment:

  1. Gluten free: use potato flour or corn starch to thicken or leave the thickener out.