Ham And Sweet Potato Hash With Eggs Recipes

SWEET POTATO AND HAM HASH

Steps:

• In a large skillet, saute sweet potatoes in butter and oil until crisp-tender. Add the onion, red pepper, green onions and chili pepper. Saute 4-5 minutes longer or until tender. Add garlic; cook 1 minute longer. Stir in the ham, pepper and salt., With the back of a spoon, make four wells in the potato mixture; add an egg to each well. Sprinkle with cheese. Cover and cook for 4-5 minutes or until egg whites are completely set.

HAM AND SWEET POTATO HASH WITH EGGS

Steps:

• Preheat the oven to 400°F.
• On the stove top in a 12-inch cast iron or similar oven safe skillet cook the bacon until crisp. Remove with a slotted spoon to paper towels to drain then crumble. Reserve 3 Tbsp drippings.
• Add the butter to the drippings and melt. Cook the diced onion and bell pepper in the drippings over medium-high heat for 3-5 minutes or until softened and beginning to brown. Add the garlic salt, paprika, red pepper flakes and pepper. Mix well.
• Add the sweet potato cubes to the skillet. Continue to cook over medium for 10-12 minutes or just until fork tender and beginning to caramelize. Add the cubed ham and mix well.
• Crack the eggs on top then transfer to the oven.
• Bake for 10-12 minutes or until the egg firmness is to your liking.
• Serve immediately garnished with chives and crumbled bacon.

SWEET POTATO HASH WITH FRIED EGGS

Steps:

• Preheat the oven to 400 degrees F.
• Place the sweet potatoes on a baking sheet, puncture with a fork, and roast until tender but still slightly underdone, about 30 minutes. Remove from the oven and let cool. Peel and cut into 1-inch cubes; set aside.
• In a large skillet, heat the olive oil over medium heat. Add the garlic, onions and peppers and cook until soft, about 5 minutes. Add the diced sweet potatoes and some salt and pepper; continue to cook, stirring occasionally, until the potatoes are cooked through, 10 to 15 minutes. Turn the heat to low and stir in the spinach.
• Melt the butter in a large nonstick skillet over medium-high heat and fry the eggs until the whites are set and the yolks are still runny. Spoon the hash onto four plates and top each serving with a fried egg. Garnish with basil and Parmesan.

HAM AND SPINACH HASH WITH FRIED EGGS

Steps:

• Preheat a large nonstick skillet over medium-high heat with 2 turns of the pan of extra-virgin olive oil, about 2 tablespoons, and 2 tablespoons of butter. While the pan is getting hot and the butter is melting, cut the potatoes in half and then thinly slice them, add to the hot skillet and season with salt, pepper, thyme and the crushed red pepper flakes. Cook, stirring every now and then, for about 10 minutes or, until potatoes have browned and are tender. Add the onion and the ham and continue to cook for 3 to 4 minutes
• Preheat another skillet over medium high heat with 2 tablespoons of butter. Once the butter has melted and the bubbles have subsided, crack extra-large eggs into the pan, season with salt and pepper and fry to desired doneness.
• While the eggs are frying, finish off the hash by adding the roughly chopped spinach and basil to the potatoes. (Defrosted frozen spinach and some pesto would be added in at the same point if using substitutions.) Toss to wilt and warm the spinach. Sprinkle the hash with tomatoes and cheese and remove from the heat. Transfer the ham and spinach hash to plates. Top each portion with a single fried egg or arrange the fried eggs evenly over the platter.

HAM AND SWEET POTATO HASH

Steps:

• In a big bowl, combine the ham, sweet potatoes, onions, bell pepper, sage, salt, pepper, and cream; stir to blend.
• With your hands, form into a large cake.
• In a large skillet, melt half the butter over med-high heat; add the ham cake, and press down evenly with a spatula to form a compact oval cake.
• Decrease heat to medium and cook the hash about 5 minutes or until the underside is browned and crusty.
• Loosen the hash with the spatula and invert onto a plate.
• Add the remaining butter to the skillet and increase the heat slightly; slide the other side of the hash into the skillet, decrease heat to medium, and cook about 5 minutes or until the other side is browned and crusty.
• Transfer hash to a heated platter and keep warm.
• Break the eggs gently into 1 or 2 saucepans of boiling water, poach for 2 minutes, and transfer with a slotted spoon to a clean cloth to drain.
• Top hash with the poached eggs and sprinkle with minced parsley.