Sweet Potato and Ham Hash
Breakfast Ideas for Ham
We love this easy, gluten-free recipe for breakfast, lunch or brinner. A fried egg tops a hash of sweet potatoes, hickory smoked ham and peppers.
Ingredients
| Amount / Quantity | Ingredients |
|---|---|
| 1 tablespoon | Olive Oil |
| 1 lb. | Sweet Potatoes, skin removed, diced into 1/8 inch cubes |
| 2 | Jones Dairy Farm Boneless Half Hams, cut into 1/8 inch cubes |
| 1 tablespoon | Butter |
| 2 | Garlic Cloves, minced |
| 1 | Bell Pepper, diced |
| 1 | Sweet Red Pepper, diced |
| 1 | Onion, diced |
Salt and Pepper, to taste | |
Fresh Parsley, chopped | |
| 2 | Eggs |
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Directions
-
Preheat oven to 400°F.
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Add olive oil to oven safe skillet and heat over medium-high heat. Once hot, add potatoes to skillet and cook 15 minutes, covered over medium-low heat.
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Once sweet potatoes are tender and golden brown, add ham, butter, garlic, peppers, onions, salt and pepper and cook 6-7 minutes.
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Make 2 wells for the eggs. Crack each egg into a well and transfer skillet to oven. Bake hash for 10 minutes or until eggs are set.
Alternative:
Use two ring molds on a baking sheet. Add even amounts of hash into each ring mold. Crack each egg into a mold. Bake hash for about 10 minutes or until eggs are set.
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Ratings and Reviews
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