Boil peeled and cubed potatoes in salted water until cooked. Cook pasta in salted water until al dente.
In a large skillet, heat 3 tablespoon oil over medium-high heat. Add one chopped onion and sauté until translucent, about five minutes.
Add 4 cups cooked potatoes and gently stir to combine.
Stir in 4 cups of cooked pasta - sprinkle with paprika and season with salt and pepper to taste.
Stir in 8 ounces of diced ham, if using. When heated through, garnish with parsley or chives, and serve.
Video
Notes
You don't have to have exact or equal amounts of potatoes or pasta for this recipe to work.
You can cook potatoes with or without skin first.
Waxy potatoes like Yukon Gold or red potatoes hold their shape better during cooking. However, don't go shopping just for this dish. Any potatoes will work, even if they fall apart- they'll still taste great! I usually have Russet potatoes in my pantry, which I use here.
This dish is excellent for using leftover ham, pasta, and potatoes. Even dairy-free mashed potatoes work as well.
You can use any short pasta: farfale, ziti, rigatoni, rotini, fusilli, or a mix of different pasta left at the bottom of the package, not quite enough for a full serving. There are no rules!
Want a vegetarian or a side dish? Leave out the ham. Serve with a green salad.
Not a fan of ham? Use bacon or smoked sausage.
STORAGE:Keep refrigerated in an airtight container for up to 4-5 days (3 if making from leftovers).