Ham And Sweet Potato Hash With Fried Eggs Recipes

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 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 SPINACH HASH WITH FRIED EGGS

Steps:

• Preheat a large nonstick skillet over medium-high heat with 2 turns of the pan of extra-virgin olive oil, about 2 tablespoons, and 2 tablespoons of butter. While the pan is getting hot and the butter is melting, cut the potatoes in half and then thinly slice them, add to the hot skillet and season with salt, pepper, thyme and the crushed red pepper flakes. Cook, stirring every now and then, for about 10 minutes or, until potatoes have browned and are tender. Add the onion and the ham and continue to cook for 3 to 4 minutes
• Preheat another skillet over medium high heat with 2 tablespoons of butter. Once the butter has melted and the bubbles have subsided, crack extra-large eggs into the pan, season with salt and pepper and fry to desired doneness.
• While the eggs are frying, finish off the hash by adding the roughly chopped spinach and basil to the potatoes. (Defrosted frozen spinach and some pesto would be added in at the same point if using substitutions.) Toss to wilt and warm the spinach. Sprinkle the hash with tomatoes and cheese and remove from the heat. Transfer the ham and spinach hash to plates. Top each portion with a single fried egg or arrange the fried eggs evenly over the platter.

HAM AND SWEET POTATO HASH WITH FRIED EGGS

Steps:

• Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Add yam cubes; cover and cook 5 minutes. Mix in ham, onion, and mustard. Cover and cook until yam is tender and bottom of hash begins to brown, about 8 minutes. Sprinkle with pepper. Using spatula, turn hash over in portions and press to compact. Cook uncovered until golden, turning and pressing occasionally, about 10 minutes longer. Stir in chopped watercress until wilted, about 1 minute.
• Meanwhile, heat remaining 1 tablespoon oil in another large nonstick skillet over medium-high heat. Crack eggs into skillet and cook until whites are firm but yolks are still runny, about 3 minutes.
• Divide hash among 4 plates. Top with eggs. Garnish with watercress sprigs.

SWEET POTATO HASH WITH FRIED EGGS

Steps:

• Preheat the oven to 400 degrees F.
• Place the sweet potatoes on a baking sheet, puncture with a fork, and roast until tender but still slightly underdone, about 30 minutes. Remove from the oven and let cool. Peel and cut into 1-inch cubes; set aside.
• In a large skillet, heat the olive oil over medium heat. Add the garlic, onions and peppers and cook until soft, about 5 minutes. Add the diced sweet potatoes and some salt and pepper; continue to cook, stirring occasionally, until the potatoes are cooked through, 10 to 15 minutes. Turn the heat to low and stir in the spinach.
• Melt the butter in a large nonstick skillet over medium-high heat and fry the eggs until the whites are set and the yolks are still runny. Spoon the hash onto four plates and top each serving with a fried egg. Garnish with basil and Parmesan.

SAVORY SWEET POTATO HASH

Steps:

• Place sweet potato in a microwave-safe bowl; add water and salt. Microwave until partially softened, 2 to 3 minutes; drain.
• Heat olive oil in skillet over medium heat; cook and stir onion in the hot oil until slightly softened, 3 to 4 minutes. Stir sweet potato, ham, cinnamon, cayenne pepper, and salt into onion; cover skillet with a lid. Cook sweet potato mixture, stirring occasionally, until sweet potatoes are cooked through, about 10 minutes; sprinkle with brown sugar. Cook and stir until brown sugar is dissolved, 1 to 2 more minutes.

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.

HAM HASH WITH SWEET POTATOES & THYME

Steps:

• Heat 2 Tbs. oil over low heat in a 12-inch non-stick skillet (so potatoes don't stick). While skillet heats, prepare onion and ham as directed above. A few minutes before cooking, increase heat to medium-high. When oil starts to send up wisps of smoke, add onion and ham; cook, stirring often, until golden brown, 7 to 8 minutes. Meanwhile, dice potatoes and toss with remaining oil. Transfer ham mixture to a bowl and reserve.
• Add potatoes to empty skillet; cook, stirring only occasionally so they form a golden-brown crust, about 10 minutes. As potatoes cook, mix ketchup, mustard, dried thyme, fresh parsley and 2 Tbs. of water. (Recipe can be prepared to this point up to 2 hours ahead. Spread hot potatoes on a large lipped cookie sheet; cover when cool. Return skillet to medium-high; add potatoes and re-crisp.)
• Return reserved ham mixture to skillet; stir in ketchup mixture, then season with salt and pepper. Cook, stirring frequently, until hash has nicely browned, about 5 minutes longer.

HAM & POTATO HASH WITH BAKED BEANS & HEALTHY 'FRIED' EGGS

Steps:

• Bring a large pan of salted water to the boil. Add the potatoes and boil for 5 mins until just tender. Drain well and leave in the colander to steam-dry.
• Meanwhile, spray an ovenproof pan with cooking spray. Add the leeks with a splash of water and fry until very soft and squishy. Add a few more sprays of the oil, tip in the potatoes along with the ham, and fry to crisp up a little. Heat oven to 200C/180C fan/gas 6.
• Stir in the mustard, 1 egg and a good amount of seasoning with a fork - break up some of the potatoes roughly as you do. Flatten down the mixture, spray the top with oil, and bake in the oven for 15-20 mins until the top is crisp.
• When the hash is nearly ready, heat 200ml water in a non-stick frying pan with a lid (or use a baking sheet as a lid). When it is steaming (but before it simmers), crack in the remaining 4 eggs and cover with a lid. Cook for 2-4 mins until the eggs are done to your liking. Meanwhile, heat the beans.
• Lift an egg onto each plate, add a big scoop of hash and spoon on some beans.