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Ham and Sweet Potato Hash

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

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%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 396

% Daily Value*

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%

* Percent Daily Values are based on a 2,000 calorie diet.