Ingredients:
1 Russet Potato
1 Russet Potato
1 Medium Red Onion
1 Green Pepper
1/4 lb deli ham OR 1/4 lb taylor ham
1 1/2 tbsp butter
1 tbsp flour
1 cup 1% milk
1/4 lb block cheddar cheese shredded
2 tbsp sour cream
* Croutons
* Chives
* Cheddar cheese (shredded for garnish)
* Olive Oil
* Salt
* Black pepper
* Garlic Powder
Tools:
Large non-stick skillet with lid
2 qt saucepan
Preparation:
Heat olive oil in skillet over medium high heat. Dice all vegetables and ham into 1/2" cubes, place in skillet and season with salt, pepper and garlic powder. Stir regularly and cover until potatoes are browned and all vegetables are tender.
Heat olive oil in skillet over medium high heat. Dice all vegetables and ham into 1/2" cubes, place in skillet and season with salt, pepper and garlic powder. Stir regularly and cover until potatoes are browned and all vegetables are tender.
In a sauce pan, melt butter adding flour and milk to make a roux. Once steam begins to rise, add cheddar cheese and stir until well incorporated. Use sour cream as needed to thicken but should otherwise have a brothy consistency.
Add vegetables and ham once cooked to cream sauce and simmer on low heat.
Garnish with diced chives, croutons, and additional cheddar cheese
Serving:
Serves 2.
