Mom’s Tired Ham and Potatoes

We all have those days where you just don’t want to. You know what I mean? Doesn’t matter what it is, or if you usually like it, but you just don’t want to. Well, today was that day for me.

This was not what I had planned for supper, but I got home, opened the fridge and some of my ingredients were gone. I could have run to the grocery store, but I’ve been there two nights in a row and I didn’t want to. So, we pivot, right?

I’m not going to pretend that this is an amazing, well thought out, carefully planned meal. This is literally some of the oops ham, left over Amish potatoes from a week and a half ago, and the last of the thawed Amish pepper jack cheese. (Don’t worry, there’s more of this cheese in the freezer so the story will continue.) Its actually been kind of interesting to see how long it takes us to go through three pounds of cheese…

The consensus of this meal: Kellen said it was the best thing I’ve made it weeks. Sometimes I guess you get some unexpected wins.

Ingredients:

• 10 to 15 small potatoes, less if they are big, cut into 1 inch pieces

• 10 mini bell peppers- chopped

• 1 onion- chopped

• 3 garlic gloves

• Pepper

• Avocado oil- olive oil probably makes more sense here, but I was out so I used Avocado

• 2 cups of cubed ham

• 2-ish cups of freshly grated pepper jack, I didn’t really measure this, so total guess. It could have been less though. You know how much cheese you want.

Instructions:

• Add all veggies and oil to a skillet and stir until the veggies are coated in oil. Sprinkle with generous amount of pepper.

• Cook on medium heat about 15 minutes until potatoes start to soften, but aren’t cooked yet.

• Add ham. Stir into to the veggie mixture and cover the skillet. Let it sit, stirring every few minutes until potatoes are done.

• Turn the heat off and add the cheese. Stir until its melted.

• Dish up.

• Then tell your family they are on their own for supper tomorrow night. That’s what I did!