Tender russet and sweet potatoes match up with flavorful ham, soft-cooked eggs and smoky chipotle seasoning to make this hash one for the repeat list.
I served this with toast triangles and fresh fruit smoothies. Very, very delicious. And very, very quick and easy.
Ham and Sweet Potato Hash
- 3 russet potatoes, peeled and cut into 1/2-inch chunks
- 3 small sweet potatoes, peeled and cut into 1/2-inch chunks
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 onion, minced
- 1 red bell pepper, seeded and diced
- 1 teaspoon minced canned chipotle chiles in adobo sauce
- 3 tablespoons heavy cream
- 10 ounces thinly sliced deli or leftover, cooked ham, cut into 1/2-inch pieces
- 6 large eggs
- 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.
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.
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Recipe Source: adapted from 30-Minute Suppers