I received this recipe from my Grandma and it has been a family favorite. It took us awhile to successfully modify it from its' original dairy-laden ingredient list, but we have perfected it, and my husband (who has no allergies) loves it too! Enjoy.
Ham & Potato Skillet
1 lb. sliced ham (we use Hormel natural choice, gluten & nitrate free)
1 Tbsp. coconut oil
1 Tbsp. brown sugar
1 1/4 c. rice milk
2 T. tapioca starch
1/4 c. onion, chopped
1/2 tsp. sea salt
1/8 tsp. pepper
Dash seasonings (we use celery powder, garlic powder, basil)
3 c. potatoes, peeled & sliced
1 c. carrots, peeled & sliced
In a 10-inch skillet, brown ham with coconut oil & brown sugar. Pour ham & drippings in bowl. In same skillet, mix rice milk, tapioca starch, onion, salt, pepper & seasonings. Stir in potatoes & carrots. Cover, cook over low heat, stirring occasionally until vegetables are tender. Pour ham & drippings over vegetables. Cover & cook about 10 minutes more.
Ham & Potato Skillet
1 lb. sliced ham (we use Hormel natural choice, gluten & nitrate free)
1 Tbsp. coconut oil
1 Tbsp. brown sugar
1 1/4 c. rice milk
2 T. tapioca starch
1/4 c. onion, chopped
1/2 tsp. sea salt
1/8 tsp. pepper
Dash seasonings (we use celery powder, garlic powder, basil)
3 c. potatoes, peeled & sliced
1 c. carrots, peeled & sliced
In a 10-inch skillet, brown ham with coconut oil & brown sugar. Pour ham & drippings in bowl. In same skillet, mix rice milk, tapioca starch, onion, salt, pepper & seasonings. Stir in potatoes & carrots. Cover, cook over low heat, stirring occasionally until vegetables are tender. Pour ham & drippings over vegetables. Cover & cook about 10 minutes more.
1 comments:
Your blog looks great! I've found mine to be rather therapeutic. It helps get a lot of things off your chest but also helps others by sharing been-there-done-that stories and successful recipes. Keep up the good work!
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