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New Potatoes & Ham in Browned Butter: Quick, Trendy, Tasty

When spring comes to Minnesota, there is a lot of celebrating going on. We hardy Minnesotans talk a big story about loving the cold, snow, ice and wind. But let’s just say no one is complaining when the last of the snow melts away and the spring sun begins to warm the soil. Many of us start itching to get in our gardens, to work the earth and plant our favorite seeds. I am not the only one who has been a little over-eager in the past and planted too soon, only to have to cover my tender seedlings when a late frost came along. That’s why I love to have asparagus in the garden. This perennial does not depend on me to plant it each year. Instead, it returns all on its own, year after year. And it’s one of the first spring vegetables ready to be harvested. New Potatoes & Ham in Browned Butter is a quick, easy dinner that features this wonderful spring vegetable.

I love to follow food trends and just let me say, New Potatoes & Ham in Browned Butter is one trendy recipe. Let’s start with the quick, easy weeknight dinner recipe trend. Check! This recipe fits the bill. Then there is the browned butter trend. Yes, the wonderful flavor of browned butter is “in.” I’m all over this trend, as I simply adore browned butter. It adds a slightly nutty, buttery cooked note that is a wonderful complement to the asparagus, new potatoes and ham in this recipe. And, it’s easy to make. Just be sure to watch the butter closely, so you can remove it from the heat the second it begins to brown (you don’t want to end up with burned butter— trust me, it won’t complement your other ingredients). Finally, the trend of simplifying your life. This recipe uses simple, familiar, easy-to-find ingredients, which simply helps simplify my life. (I wonder if I could have fit another “simple” in that sentence?)

Let’s get on with the recipe. To help this recipe go together quickly, I like to first get all my ingredients out and do the prep, like cutting up the potatoes and asparagus and chopping the garlic.

I used a ¾-inch slice of ham from the deli, which I then cubed. Leftover ham of any sort will work just fine in this recipe.

Once the ingredients are all ready to go, melt 1 tablespoon of butter in a 12-inch skillet until it is sizzling. Then add the potatoes.

Cook over medium-high heat until the potatoes start to brown. This will take about 5 to 7 minutes.

Add 4 tablespoons of water...

…and the salt to the potatoes.

Now cover the skillet and cook over low heat for 7 minutes.

Next, add the remaining 2 tablespoons of water, the asparagus and the garlic to the potatoes.

Cover the skillet again and let the vegetables cook another 5 to 6 minutes or until both the potatoes and asparagus are crispy tender.

While the veggies are cooking, brown the butter. Remember, the key is to watch it closely and remove it from the heat the second it starts to brown. Just melt 1/3 cup butter in a 1-quart saucepan over medium heat, stirring constantly.

It will take about 5 to 6 minutes before it starts to turn golden brown. Check out the color of the butter in the photo below. That’s when you need to immediately remove it from the heat.

While you are browning the butter, you can stir the ham into the veggies and let the ham cook until heated through (about 2 minutes).

Now pour the browned butter over the potato mixture.

Place in a serving bowl and sprinkle with the chives and seasoning, if you like. I really enjoy the flavor the lemon and pepper seasoning adds to this meal. This seasoning mix is easy to find in the spice section of your grocery store.

That’s it! Dinner is ready. Enjoy! Please come back to rate and review New Potatoes & Ham in Browned Butter. And I’d love to hear from you in the comment section as well.


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