Directions:
- Melt the butter in a large (10 to 12-inch) saute pan. Add the potatoes, onions, salt, and pepper and cook over medium-low heat for 15 to 20 minutes, turning occasionally with a flat spatula, until the potatoes are evenly browned and cooked through. (Allow the potatoes to cook for 5 minutes before turning.) Turn off the heat and add the parsley, scallions and ham. Reheat on top of the stove or over a hot charcoal grill.
- Cook's Note: Use any leftover potatoes in Potato Basil Frittata (see recipe) for lunch.
- You can peel and dice the potatoes early and keep them in the refrigerator in a bowl of cold water. Drain them and dry them well with paper towels before frying.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 371.83 Kcal (1557 kJ) | ||
| Calories from fat | 172.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.14g | 29% | |
|---|---|---|---|
| Cholesterol | 50.63mg | 17% | |
| Sodium | 1623.63mg | 68% | |
| Potassium | 558.78mg | 12% | |
| Total Carbs | 37.88g | 13% | |
| Sugars | 10.29g | 41% | |
| Dietary Fiber | 6.05g | 24% | |
| Protein | 12.58g | 25% | |
| Vitamin C | 26.4mg | 44% | |
| Vitamin A | 1.9mg | 63% | |
| Iron | 1.9mg | 11% | |
| Calcium | 67.4mg | 7% | |
| Amount Per 100 g | |||
| Calories | 130.44 Kcal (546 kJ) | ||
| Calories from fat | 60.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.71g | 29% | |
|---|---|---|---|
| Cholesterol | 17.76mg | 17% | |
| Sodium | 569.58mg | 68% | |
| Potassium | 196.02mg | 12% | |
| Total Carbs | 13.29g | 13% | |
| Sugars | 3.61g | 41% | |
| Dietary Fiber | 2.12g | 24% | |
| Protein | 4.41g | 25% | |
| Vitamin C | 9.3mg | 44% | |
| Vitamin A | 0.7mg | 63% | |
| Iron | 0.7mg | 11% | |
| Calcium | 23.7mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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