- 4 oz cooked lean ham, chopped
- 1 Tbsp olive oil
- 1 1/2 pound(s) uncooked potato(es), scrubbed and cut into 1-inch chunks
- 2 cup(s) reduced-sodium chicken broth, fat-free
- 2 tsp white all-purpose flour
- 1/2 tsp paprika
- 1 Tbsp white wine vinegar
- 1 Tbsp canned tomato paste
- 1/8 tsp cayenne pepper, or to taste
Spray a very large nonstick skillet with nonstick spray and set over medium heat. Add the ham and cook, stirring often, until lightly browned, 2–3 minutes. Transfer the ham to a large bowl.
Heat the same skillet. Swirl in 2 teaspoons of the oil, then add the potatoes and cook, stirring often, until golden, 2–3 minutes. Add 1 cup of the broth and simmer, covered, until the potatoes are just tender, about 15 minutes. Uncover and cook until any remaining liquid evaporates. Transfer the potatoes to the bowl with the ham.
Swirl the remaining 1 teaspoon oil in the same skillet, then add the flour and paprika and cook, stirring constantly, 1 minute. Gradually add the remaining 1 cup chicken broth, and the vinegar, stirring to keep the mixture smooth. Add the tomato paste and cayenne. Simmer, stirring occasionally, until the sauce is smooth and thickened, 6–8 minutes.
Return the ham and potatoes to the skillet and stir gently until evenly coated with sauce. Serve hot.
- Serve with crunchy carrot spears for a nice contrast to the sauce's savory mix of flavors. Paprika is a powdered blend of sweet red peppers that can range in flavor from mild to hot. Most varieties sold in supermarkets that are simply labeled “paprika” are mildly spicy. If you can find it, use smoked paprika for extra flavor. Or, to bring out the flavor of a mild paprika, roast it in a dry skillet over medium heat, stirring constantly, 1 to 2 minutes, then cool before using.