Versatile Parsley Potatoes/Ham-Broccoli Casserole


If you can boil water, you can make a lovely potato dish that stands on its own and also has many other applications. As a matter of fact, I always make an over-sized batch just for the purpose of using it in several dishes during the week. With all my mother’s fantastic foods, this was one of the recipes that she was most often asked for, and one of the very few she would give(!)

Basic Parsley Potatoes:

Wash, peel and dice enough potatoes to make about 3 cups.

[Be sure your potatoes are of a uniform size, anywhere from approximately ¾-1 1/4 inch squares or rectangles. Size will affect cooking time).

Add to a pot of 2 quarts salted water.
Then add:
1/8 cup/ 2 Tbsp. minced yellow onions or scallions (green onions)
About ½ teaspoon pepper,(coarsely ground, preferably)
¼ cup minced parsley(dried is fine; add more if you wish.)

Boil until the potatoes are JUST tender; do not overcook.

I bet anyone could handle that.
Add a little butter or margarine and this is so good, I served in as it is in my restaurant
[I once put a bit too much parsley…OK, way to much parsley. The customers liked it; my niece/business partner has never let me live down my “Parsley with Potatoes”]
These works beautifully with any entrée that has an intense sauce or gravy, (instead of mashed potatoes), or if the main dish and other sides are very flavorful. It makes a light break between strongly distinct flavors.

Kick it up a notch with the addition of green beans, cauliflower or broccoli.

Kick it up more by placing in a baking dish and sprinkling with breadcrumbs and cheese; ( mix one cup of dried breadcrumbs with 2 Tbsp. melted butter or margarine; add your favorite herbs and salt, or use Italian-flavored crumbs).Top with cheese of choice: medium to sharp cheddar is good, or Pepper Jack. If using Italian crumbs, use mozzarella or provolone. ( Gluten-sensitives can omit the breadcrumbs; vegans and those with lactose problems can omit the cheese.)
Bake in a 375F oven until it is heated through.

You can pan-fry the basic parsley potatoes and make them crispy. The flavor change is enough to make this a different side dish. They will also then go well with scrambled eggs; (added bacon or ham optional).

Or take it farther and make Breakfast Burritos (recipe in the next post)


This easy, cheesy casserole is perfect for a buffet or cosy family dinner

This easy, cheesy casserole is perfect for a buffet or cosy family dinner

And here is a delicious, easy, budget-stretching casserole with another very versatile creation, my Cheese Sauce: (last post)

Ham, Broccoli, Potato and Cheese Casserole
2 cups of Parsley Potatoes
add 1+ cup of cooked, chopped broccoli (frozen is fine, simply thaw or bring to boil in salted water and drain)
and 1 ½ cups chopped or cubed ham (remnants of a baked ham are good; you can also use portions of boneless ham or even deli ham )
place in a deep baking dish and layer with Cheese Sauce

Bake uncovered in a 350F oven for 25 minutes. This is great on a buffet, or just for a warm, simple cold-weather, all-in-one meal.


12 thoughts on “Versatile Parsley Potatoes/Ham-Broccoli Casserole

  1. Tonette Joyce

    Gee, Tamara,I am not terribly ‘blog literate’ yet, but try going to the right side of the posts and click on the RSS under META ,and see if you can set things up from there. If that doesn’t work, let me know and I will try to get to your blog and let you know. when I get something up.
    I have been pretty negligent of mine; nowhere NEAR as proficient as you have been !
    Thank you for the compliment and all of your support.

  2. petit4chocolatier

    Hi Tonette! This is absolutely a must make for me!! I love it.
    And I noticed the post above me asked the same question I was going to ask you.
    If you go to the upper left hand corner of your blog and press on Tonette, it will give you widgets on the drop down. Look for the follow me widget. You can drag the follow me widget to the right side area and save. Check your blog and it should be there. That way we will receive an email when you post a new post 🙂

    1. Tonette Joyce

      Well, THANK YOU,Judy! Heaven knows how much I am missing out;the first format I had didn’t even have an easy way to comment!
      I hope you enjoy the casserole.It is surprisingly flavorful.
      Thanks for coming in and for your help!

    1. Tonette Joyce

      Thanks, Shells; this was a sudden inspiration, as I had just done it before with just potatoes and took I a chance…that worked.
      I worked for several places but my niece and I had our own bakery/restaurant for a while and Mrs.Jerry Bruckheimer was our landlady. I guess you didn’t see the last answer I gave to you on the shared writing blog. .Here is the link:
      I wondered why I hadn’t heard back from you.

  3. Tonette Joyce

    Cass,I didn’t like it when I was a kid, but ooooh,Cream of Broccoli Soup! I haven’t made it from scratch in a while…I may just have to indulge myself! (If the weather here ever gets cold; it has been incredibly warm).
    Thanks for stopping in and commenting!

    1. Tonette Joyce

      Yes, Sawsan, and I have another one with the potatoes that I will add,when my life ever stopped having continual complications!(Hopefully tomorrow). I am sure your mistakes are few and far between, but everyone who likes to find new recipes and explore will have a casualty one in a while!
      Thanks so much for coming by!


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