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Ham and Sweet Potato Hash
Posted: March 28, 2019
Hearty, healthy and homey: a great combination for a weekend breakfast!
Active Time
40 minutes
Total Time
40 minutes
Serves
4

Ingredients:

  • 2 1/2 c. Sweet potatoes, peeled and diced
  • 4 tbsp. Water, divided
  • 2 1/2 tbsp. Extra virgin olive oil, divided
  • 5 oz. Ham, diced
  • 1 1/2 c. Leeks, finely chopped
  • 1 c. Red bell pepper, chopped
  • 1/2 tsp. Freshly ground black pepper, divided
  • 1/4 tsp. Salt, divided
  • 1/3 c. Fresh flat-leaf parsley, chopped
  • 4 Large eggs
  • 1/2 tsp. Hot sauce

Directions:

  1. 1. Microwave sweet potatoes in a covered dish with 2 tbsp. of water until tender, about 5 minutes. Let potatoes sit on a paper towel lined plate for 5 minutes.
  2. 2. Heat your Skeppshult cast iron skillet over medium heat with 1 tsp. olive oil. Add diced ham and cook until slightly crisp and brown, 7-8 minutes. Let the ham cool on a paper towel lined plate and set aside.
  3. 3. Add 1 tbsp. olive oil to the pan and increase heat to medium-high. Add chopped leeks and sauté for 1.5 minutes, then add remaining 2 tbsp. water and cook for another 1.5 minutes.
  4. 4. Add 2 tsp. olive oil, sweet potatoes, chopped bell pepper, 1/4 tsp. black pepper and 1/8 tsp. salt. Cook for 6-8 minutes, stirring occasionally, until the potatoes have a beautiful crisp exterior. Mix in the ham and fresh parsley, then set the mixture aside.
  5. 5. On medium heat add remaining 1 1/2 tsp. olive oil and fry the eggs until the whites have just set, 3-4 minutes.
  6. 6. Divide the hash onto four plates and top each with a fried egg. Finish with the remaining 1/4 tsp. black pepper and 1/8 tsp. salt.

Author's Notes:

This makes a terrific and delicious breakfast that will keep you going for hours. To wake up faster, drizzle with a splash of hot sauce!

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Ham and Sweet Potato Hash

  • Prep
    40 minutes
  • Total Time
    40 minutes
  • Serves
    4

Description

"Hearty, healthy and homey: a great combination for a weekend breakfast!"

Ingredients

  • 2 1/2 c. Sweet potatoes, peeled and diced
  • 4 tbsp. Water, divided
  • 2 1/2 tbsp. Extra virgin olive oil, divided
  • 5 oz. Ham, diced
  • 1 1/2 c. Leeks, finely chopped
  • 1 c. Red bell pepper, chopped
  • 1/2 tsp. Freshly ground black pepper, divided
  • 1/4 tsp. Salt, divided
  • 1/3 c. Fresh flat-leaf parsley, chopped
  • 4 Large eggs
  • 1/2 tsp. Hot sauce

Directions

  1. 1. Microwave sweet potatoes in a covered dish with 2 tbsp. of water until tender, about 5 minutes. Let potatoes sit on a paper towel lined plate for 5 minutes.
  2. 2. Heat your Skeppshult cast iron skillet over medium heat with 1 tsp. olive oil. Add diced ham and cook until slightly crisp and brown, 7-8 minutes. Let the ham cool on a paper towel lined plate and set aside.
  3. 3. Add 1 tbsp. olive oil to the pan and increase heat to medium-high. Add chopped leeks and sauté for 1.5 minutes, then add remaining 2 tbsp. water and cook for another 1.5 minutes.
  4. 4. Add 2 tsp. olive oil, sweet potatoes, chopped bell pepper, 1/4 tsp. black pepper and 1/8 tsp. salt. Cook for 6-8 minutes, stirring occasionally, until the potatoes have a beautiful crisp exterior. Mix in the ham and fresh parsley, then set the mixture aside.
  5. 5. On medium heat add remaining 1 1/2 tsp. olive oil and fry the eggs until the whites have just set, 3-4 minutes.
  6. 6. Divide the hash onto four plates and top each with a fried egg. Finish with the remaining 1/4 tsp. black pepper and 1/8 tsp. salt.

Author's Notes

This makes a terrific and delicious breakfast that will keep you going for hours. To wake up faster, drizzle with a splash of hot sauce!

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