Sweet Potato & Ham Hash
Submitted by mrg
Crispy sweet potato and ham hash with poached eggs. Shredded sweet potatoes and chopped ham form golden patties topped with perfectly poached eggs.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minThis sweet potato and ham hash transforms breakfast into something special with crispy-edged patties that deliver sweet and savory in every bite.
Shredded raw sweet potato mixes with finely chopped ham, creating a mixture that gets pressed into patties and pan-fried until golden brown. The sweet potato’s natural sugars caramelize beautifully against the salty ham.
Two perfectly poached eggs crown each serving, with a dollop of sour cream adding rich, tangy finish to this hearty brunch dish.
Chef Tips
- Shred sweet potato on the fine blade for hash that holds together
- Press patties firmly in the pan to compact them as they cook
- Keep finished patties warm in a 250°F oven while cooking remaining batches
- Poach eggs while hash cooks for perfect timing
Ingredients
Directions
Preheat oven to 250 degrees F.
Wash but don’t peel the sweet potato.
Shred potato on fine blade of a shredder or food processor.
Place in mixing bowl and set aside.
Finely chop ham; pulse using purée blade of food processor.
Add ham to the shredded potato.
Add salt and pepper and mix well.
Heat 1 tablespoon butter in a non-stick 6-inch skillet over medium heat.
Add one-quarter of the potato-ham mixture.
Cook about 4 minutes, pressing down gently to compact the hash as it cooks.
Flip the hash patty and cook another 5 minutes.
Add more butter if necessary.
Repeat with remaining mixture; add more butter to skillet as needed.
As each hash patty is done, transfer to oven to keep warm.
Place 2 poached eggs on each serving.
Garnish with a dollop of sour cream.
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