Ingredients
8 small red potatoes, cut into wedges1 tablespoon canola oil1 package (16 ounces) frozen broccoli cuts, partially thawed1 cup cubed fully cooked ham1 envelope herb with garlic soup mix
Preparation
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.
