Ham and Sweet Potato Hash

Name: Ham and Sweet Potato Hash
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Yield: 6 Servings
Ingredients: 3 3 small Russet potatoes; 3 3 small sweet potatoes; 2 2 tablespoons olive oil; ½ ½ teaspoon salt; ½ ½ teaspoon pepper; 1 1 medium onion; 1 1 red bell pepper; 1 1 teaspoon minced canned chipotle chiles in adobo sauce; 3 3 tablespoons heavy cream; 10 10 ounces thinly sliced deli or leftover; 6 6 large eggs

User Reviews

4.8

27 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
43 mins
Servings
6 Servings
Calories
396 kcal
Course
Breakfast
Cuisine
American

Ham and Sweet Potato Hash

Iris Warren

Report

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Share:

I Made This!

Be the first!

Print

2 people printed this

Save this

Be the first!

Ingredients

Servings

3 3 small Russet potatoes peeled and cut into 1/2-inch chunks
3 3 small sweet potatoes peeled and cut into 1/2-inch chunks
2 2 tablespoons olive oil
½ ½ teaspoon salt
½ ½ teaspoon pepper
1 1 medium onion minced
1 1 red bell pepper seeded and diced
1 1 teaspoon minced canned chipotle chiles in adobo sauce
3 3 tablespoons heavy cream
10 10 ounces thinly sliced deli or leftover cooked ham, cut into 1/2-inch pieces
6 6 large eggs

Add to Shopping List

Instructions

In a medium microwave-safe bowl, toss the potatoes with 1 tablespoon oil, salt and pepper. Cover the bowl with plastic wrap or a tight-fitting microwave-safe lid and microwave for about 6 minutes, until the potatoes are tender but not overcooked – they’ll cook a bit more in the skillet later. Stir the potatoes halfway through cooking. Drain the potatoes of any excess liquid and set aside.
Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium heat until the oil is hot and rippling. Add the onion and bell pepper and cook, stirring often, until the vegetables are tender, about 4-5 minutes. Stir in the chipotle and cook for about 30 seconds.
Stir in the drained potatoes and the cream. Using the back of a spatula, pack the potatoes into the pan, pressing them into a somewhat even layer. Let the potatoes cook without stirring them for about 2 minutes so they can start to get nicely browned. Flip the potato hash mixture, one portion at a time, and lightly repack into the skillet to let the potatoes brown on the other side. Continue this flipping process every few minutes until the potatoes are nicely browned, about 8-10 minutes.
Stir in the ham and lightly repack the hash into the skillet. Using a large spoon, make 6 shallow divots about 2 inches wide in the surface of the potato mixture. Crack one egg into each indentation. Season with salt and pepper and then reduce the heat to medium-low and cover the skillet. Let the mixture cook until the eggs are set to your liking, about 5-7 minutes. Serve.

Notes

Chipotle Chiles: you can usually find the canned chipotle chiles in adobo sauce in the Mexican foods aisle. In a pinch, you could substitute 1 teaspoon chili powder, although you’ll miss the smoky heat from the chiles.

Nutrition Information

Show Details

Serving 1 Serving Calories 396kcal (20%) Carbohydrates 33g (11%) Protein 20g (40%) Fat 20g (31%) Saturated Fat 7g (35%) Cholesterol 226mg (75%) Sodium 881mg (37%) Fiber 4g (16%) Sugar 6g (12%)