Garlicky Potatoes and Ham
Yield: 4 servings
- 8 small red potatoes, cut into wedges
- 1 tablespoon canola oil
- 1 (16 ounce) package frozen broccoli cuts, partially thawed
- 1 cup cubed fully cooked ham
- 1 envelope herb with garlic soup mix
- In a large skillet, cook potatoes in oil over medium-high heat for 10 minutes or until lightly browned.
- Stir in the broccoli, ham and dry soup mix. Reduce heat; cover and cook for 25 minutes or until potatoes are tender.