Potato and Ham Chunks

• 4 ounces thickly sliced lean ham, chopped
• 1 tablespoon olive oil
• 1 1/2 pounds potatoes, scrubbed and cut into 1 inch chunks
• 2 cups fat free, low sodium chicken broth
• 2 teaspoons all purpose flour
• 1/2 teaspoon paprika
• 1 tablespoon white wine vinegar
• 1 tablespoon tomato paste
• 1/8 teaspoon cayenne

Instructions:
Spray a very large nonstick skillet with PAM 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 the potatoes and cook, stirring often, until golden, about 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 remining 1 teaspoon oil in the same skillet, the 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, 6-9 minutes.
Return the ham and potatoes to the skillet and stir gently until evenly coated with sauce. Serve Hot.
Serves 4 (1 cup servings)
4 WW points per serving

NOTE: 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, 1-2 minutes, then cool before using.



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