2 ribs celery, chopped
1 onion, chopped
1 bell pepper, chopped
1 cup cooked ham, chopped
4 white potatoes, well−scrubbed and shredded
1 teaspoon dried parsley
1/2 cup milk
6 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper

Heat oil in heavy iron skillet. Saute onion, pepper and celery until soft.
Preheat oven to 350 degrees.

Add potatoes to the vegetables in skillet, add the ham and cook all to
brown, stirring often. Season with salt and pepper. Add half the parsley.

Pour milk over mixture. Bring to a boil. Cover with foil. Place in oven and
bake for 15 minutes. Uncover and let potatoes brown for a few minutes.
Remove from oven and sprinkle with parsley before serving.