Sweet Potato and Ham Hash
Savory Sweet Potato Hash with Ham and Eggs
This Sweet Potato and Ham Hash is a hearty, one-skillet breakfast made with crispy sweet potatoes, savory ham, and perfectly baked eggs. It’s an easy, satisfying way to use leftover ham and create a balanced meal that works for breakfast, brunch, or even dinner.
Ingredients
| Amount / Quantity | Ingredients |
|---|---|
| 1 tablespoon | olive oil |
| 1 lb. | sweet potatoes, skin removed, diced into 1/8 inch cubes |
| 8 oz. | Jones Dairy Farm Heritage Uncured Ham, cut into 1/8 inch cubes |
| 1 tablespoon | butter |
| 2 cloves | garlic, minced |
| 1 | bell pepper, diced |
| 1 | sweet red pepper, diced |
| 1 | onion, diced |
salt and pepper, to taste | |
fresh parsley, chopped | |
| 2 large | 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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