SWEET POTATO AND HAM HASH
Tender sweet potatoes match up with ham, eggs and zippy seasonings for an impressive breakfast. Or serve it with salad and have an easy breakfast-for-dinner meal. -Judy Armstrong, Prairieville, Louisiana
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 379 calories, Fat 22g fat (9g saturated fat), Cholesterol 271mg cholesterol, Sodium 1237mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 4g fiber), Protein 23g protein.
SAVORY SWEET POTATO HASH
This simple hash works perfectly as a tasty addition to your morning eggs or a wintry side dish with roasted chicken.
Provided by reggie1642
Categories Side Dish Vegetables Sweet Potatoes
Time 25m
Yield 2
Number Of Ingredients 9
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.
Nutrition Facts : Calories 431.3 calories, Carbohydrate 51.6 g, Cholesterol 40.5 mg, Fat 16.6 g, Fiber 7.6 g, Protein 19.1 g, SaturatedFat 4.4 g, Sodium 1166.9 mg, Sugar 13.2 g
SWEET POTATO CHICKEN BREAKFAST HASH
Provided by Min Kwon, M.S., R.D.
Categories main-dish
Time 15m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Add the sweet potatoes to a wide mug or small bowl with 1 tablespoon water and microwave until tender, 2 to 5 minutes. Stir in the chicken, paprika and salt and pepper to taste. Microwave until warmed, about 1 minute. Carefully crack the egg on top. Sprinkle a little water on top of the egg and microwave until the egg white is solid but the yolk is still runny, 30 seconds to 1 minute. Serve immediately with toppings of your choice.
Nutrition Facts : Calories 261 calorie, Fat 9 grams, SaturatedFat 2 grams, Sodium 137 milligrams, Carbohydrate 9 grams, Fiber 1 grams, Protein 34 grams
SWEET POTATO-CHICKEN HASH WITH POACHED EGGS WITH GREEN CHILE HOLLANDAISE
Provided by Bobby Flay
Time 55m
Yield 4 servings
Number Of Ingredients 17
Steps:
- To prepare the hash: In a medium saucepan, cover the potatoes with cold water and bring to a boil over high heat. Reduce the heat and simmer until tender, about 25 to 30 minutes. Drain the potatoes, peel and cut into 1/2-inch cubes. Season the chicken breast with salt and pepper and place in a saucepan of simmering water. Poach for 10-12 minutes or until cooked through. Cut each breast into 1/2-inch cubes. Place the potatoes, chicken, scallion, cilantro, chipotles and honey in a large bowl and mix gently until combined, season with salt and pepper. Form into 4 equal-sized patties. Heat the oil in a large saute pan until just smoking. Season the patties with salt and pepper to taste and saute the patties on each side until golden brown. Keep warm.
- To prepare the poached eggs: Heat the water and vinegar until simmering in a large frying pan. Break each egg into a cup and gently add to the water. Poach for 4 to 5 minutes, or until the yolk is nearly cooked. Remove the eggs from the pan with a slotted spoon to drain the liquid and top each hash patty with 1 poached egg and some Green Chile Hollandaise.
- Place the yolks, salt, pepper in a blender and mix until smooth. Slowly, drop by drop add the warm butter to the mixture and blend until emulsified. Place in a bowl and fold in the chopped poblano peppers. Serve immediately or place the bowl over a pot of simmering water to keep warm, stirring occasionally.
TURKEY (OR CHICKEN) AND SWEET POTATO HASH
Another addition to the dozen variations on turkey hash available here. The original recipe is courtesy of *Eating Well* magazine and presented here includes my modifications. A wonderful way to create a fresh take on your holiday leftovers. Serve at brunch or a light supper with poached eggs or just simply enjoy it as a one dish meal. If served along with lots of other items, this will serve six, otherwise 4 adults.
Provided by justcallmetoni
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place sweet potatoes in a medium saucepan, cover with lightly salted water and bring to a boil. Reduce heat to medium, cover and cook for 3 minutes. Add apple and cook until everything is just tender, but not mushy, 2 to 3 minutes longer. Drain.
- Transfer 1 cup of the mixture to a large bowl; mash. Stir in yogurt and lemon juice. Add the remaining potatoes and apples to the mash and stir to mix. Set aside.
- Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add turkey, thyme, and garlic and cook for 2 minutes until the poultry is heated through.
- Add the remaining oil to the skillet and stir. Next add the reserved sweet potato mixture to the skillet and stir to mix. Press on the hash with a spatula and cook for 5 minutes until the bottom is lightly browned. Cut the hash into several rough sections. Flip and cook until the undersides are browned, about 3 minutes longer. (I have never successfully flipped any hash, but I am impatient and enjoy messy comfort food.).
- Serve immediately.
- If prepared with yogurt, this recipe is WW Core.
Nutrition Facts : Calories 96.5, Fat 3.1, SaturatedFat 0.3, Cholesterol 0.4, Sodium 234.3, Carbohydrate 15.7, Fiber 2.2, Sugar 6.6, Protein 2.1
BOBBY FLAY'S SWEET POTATO-CHICKEN HASH W/GREEN CHILE HOLLANDAISE
Make and share this Bobby Flay's Sweet Potato-Chicken Hash W/Green Chile Hollandaise recipe from Food.com.
Provided by Chef GreanEyes
Categories One Dish Meal
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 16
Steps:
- To prepare hash: In medium saucepan, cover potatoes with cold water and bring to boil over high heat.
- Reduce heat and simmer until tender, 25 to 30 minutes.
- Drain potatoes, peel and cut into 1/2-inch cubes.
- Season chicken breast with salt and pepper and place in saucepan of simmering water. Poach 10-12 minutes or until cooked through.
- Cut each breast into 1/2-inch cubes.
- Place potatoes, chicken, scallion, cilantro, chipotles and honey in a large bowl and mix gently until combined, season with salt and pepper.
- Form into 4 equal-sized patties. Heat oil in a large saute pan until just smoking.
- Season patties with salt and pepper to taste and saute patties on each side until golden brown. Keep warm.
- To prepare poached eggs: Heat water and vinegar until simmering in a large frying pan.
- Break each egg into a cup and gently add to the water.
- Poach for 4 to 5 minutes, or until yolk is nearly cooked.
- Remove eggs from the pan with a slotted spoon to drain liquid and top each hash patty with 1 poached egg.
- Green chile hollandaise: Place yolks, salt, pepper in a blender and mix until smooth.
- Slowly, drop by drop add warm butter to mixture and blend until emulsified.
- Place in a bowl and fold in chopped poblano peppers.
- Serve immediately or place bowl over a pot of simmering water to keep warm, stirring occasionally.
CHICKEN SAUSAGE & POTATO HASH
Steps:
- In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add sausage; cook and stir 4-6 minutes or until lightly browned. Remove from pan., In same pan, heat remaining oil over medium heat. Add potatoes, sweet onion and 1/4 teaspoon pepper; cook, covered, 10-12 minutes or until golden brown, turning potatoes every 2 minutes. Stir in red pepper and sausage; heat through., Meanwhile, in another large nonstick skillet, heat butter over medium-high heat. Break eggs, one at a time, into pan; immediately reduce heat to low. Cook, covered, 5-6 minutes or until whites are completely set and yolks just begin to thicken. If desired, carefully turn eggs and cook second side to desired doneness. Remove from heat; sprinkle with remaining pepper. Serve over hash.
Nutrition Facts : Calories 446 calories, Fat 25g fat (6g saturated fat), Cholesterol 264mg cholesterol, Sodium 1045mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 2g fiber), Protein 23g protein.
LOUISIANA CHICKEN AND SWEET POTATO HASH
From The Washington Post, Feb. 21, 2007 Haven't made, but sounds delicious! No need to peel potatoes, just clean them well and remove any eyes or spots. Serve with corn bread.
Provided by KissaK1
Categories Healthy
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place cubed sweet potatoes in large pan with just enough water to cover. Bring to a boil over medium-high heat, then reduce heat to medium-low. Cover and cook about 15 minutes, until they are just tender.
- While potatoes are cooking, poach the chicken: Cut breasts in half vertically, place them in a large skillet and add just enough water (or low-sodium chicken broth) to cover. Bring to a boil over medium high heat, then reduce heat to low and cook for about 10 minutes, until chicken is just cooked through and tender. Drain, transfer to work surface and cut into 1/2 cubes. Set aside.
- Drain potatoes and set aside.
- Clean out skillet and melt butter over medium heat. Add the onion, bell pepper and garlic, and cook for 3 minutes, stirring constantly, until vegetables have softened. Add paprika and dried thyme, crumbling it between your fingers, then the salt and pepper to taste. Stir to combine for 1 minute. Add chicken, sweet potatoes, scallions, parsley and half-and-half. Cook for 6 to 8 minutes, until liquid has reduced and hash is thickened and "tight.".
Nutrition Facts : Calories 301.2, Fat 9.8, SaturatedFat 4.9, Cholesterol 91, Sodium 262.8, Carbohydrate 25.2, Fiber 3.8, Sugar 8.4, Protein 27.9
SWEET POTATO AND CHORIZO HASH
A traditional breakfast hash with a few twists. Some extra herbs, a sweet potato instead of an eastern or Yukon potato, and chorizo instead of corned beef, bacon, or sausage.
Provided by dtreglia
Categories Side Dish Potato Side Dish Recipes Hash Brown Potato Recipes
Time 35m
Yield 2
Number Of Ingredients 8
Steps:
- Heat oil in a skillet over medium heat. Add sweet potato to the hot oil and saute, stirring and lowering the heat if necessary to avoid burning, about 5 minutes. Add rosemary, salt, and pepper, and cook until potato begins to soften, about 5 minutes more.
- Stir in onion, cumin, and cayenne pepper; cook until onions are soft, 5 to 7 minutes. Add chorizo and increase heat to medium-high. Cook and stir until potatoes are tender (not mushy) and brown and chorizo becomes crisp, 1 to 2 minutes.
Nutrition Facts : Calories 339.8 calories, Carbohydrate 28.9 g, Cholesterol 21 mg, Fat 22.4 g, Fiber 4.5 g, Protein 6.7 g, SaturatedFat 5 g, Sodium 328.7 mg, Sugar 7.1 g
LOUISIANA CHICKEN AND SWEET POTATO HASH
This recipe appeared in the Washington Post and I have tweaked it to better suit my tastes. This is different in a good way..a nice enjoyable easy weeknight meal!
Provided by greysangel
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place the sweet potatoes in a large pan with just enough water to cover.
- Bring to a boil over medium-high heat, then reduce the heat to medium-low. Cover and cook about 10 minutes, until the potatoes are just tender.
- Drain the potatoes, and set aside.
- While potatoes are cooking, heat skillet and place the butter in it to melt over medium heat.
- Add the onion, bell pepper and garlic, and cook for 3 minutes, stirring constantly, until the vegetables have softened. Add chicken pieces and saute until cooked through, approximately 15 minutes.
- Add the paprika and the dried thyme, crumbling it between your fingers, then the salt and pepper to taste. Stir to combine for 1 minute.
- Drain and add sweet potatoes, scallions, parsley, sour cream and chicken broth. Cook for 3-5 minutes until the all flavors and liquids have blended.
Nutrition Facts : Calories 372.2, Fat 8.4, SaturatedFat 4.6, Cholesterol 85.3, Sodium 234.6, Carbohydrate 43, Fiber 7.1, Sugar 10, Protein 31.3
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