Instructions: In a large skillet, warm the oil over medium-high heat. Add the potatoes and saute until lightly browned, about 5 minutes. Add the garlic and mushrooms and saute until the mushrooms are softened, about 3 minutes. Stir in the ham and thyme.

Add the chicken broth and bring to a boil over medium-high heat. Reduce the heat to medium-low, cover, and simmer until the potatoes are cooked through, about 15 minutes.

In a small cup, blend the cornstarch and 1 tablespoon water. Add the cornstarch mixture to the skillet, stir well, and bring to a boil. Boil for 1 minute, until the sauce has thickened slightly. Stir in the parsley, salt, and pepper, and serve.

This recipe yields 4 servings.

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