Mashed and fried potatoes with ham

Ingredients:

• 700 g small new potatoes (select tubers of approximately the same size)
• 2 tablespoons of vegetable oil
• 2 tablespoons butter
• 90 g thin slices of country ham, diced (see note)
• 1 medium onion, diced
• 1 red bell pepper, diced
• 1 teaspoon orange or lemon zest

Preparation:

1. Place the potatoes in a large saucepan and add cold water to cover by 2 cm. Salt the water generously and bring to a boil over medium heat. Reduce the heat to medium-low and simmer until the potatoes are tender, 7-10 minutes, depending on the size of the potatoes. Drain and set the potatoes aside.
2. Meanwhile, heat 1 tablespoon vegetable oil in a large cast-iron skillet over medium heat. Add the ham and cook, stirring occasionally, until crisp, about 4 minutes; transfer to a bowl. Add the onion and red pepper to the skillet and cook, stirring occasionally, until the vegetables are tender, 5 to 7 minutes; transfer to another bowl.
3. While the vegetables are cooking, flatten the potatoes with your hands. Add the remaining 1 tablespoon of vegetable oil and the butter to the pan. When the oil foams, add the potatoes in a single layer and fry until crispy, 2-4 minutes per side. Add the crispy ham, onion mixture, and lemon zest. Season with salt and black pepper to taste. Serve immediately.
4. Note
   
   It's important that the ham be sliced ​​very thinly, like prosciutto, so it will be crispy. If you can't find country ham, substitute bacon or prosciutto.