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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