Ham And Sweet Potato Hash With Eggs Recipes

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.

HAM AND SWEET POTATO HASH

Steps:

• In a large bowl combine ham, potatoes, onion and green pepper. In a small bowl, whisk together cream, eggs, sage and pepper and add to the ham mixture.
• Preheat broiler. In a medium-sized skillet, melt 1 1/2 tablespoons of the butter over high heat. When almost brown, add the hash, reduce the heat to medium and cook for 4 minutes, gently shaking the pan occasionally to loosen the hash at the bottom.
• To brown the top, invert hash into an overproof dish and place under broiler for 3 to 5 minutes.

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

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.