Sweet Potato & Ham Hash
Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
sweet potatoes, or yams
about 1 pound |
|
| 1 | pound |
ham
|
|
| ½ | teaspoon |
white pepper
ground |
|
| 1 | teaspoon |
salt
|
|
| 6 | tablespoons |
butter
or margarine |
|
| 8 | large |
eggs
poached |
|
| 4 | tablespoons |
sour cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
sweet potatoes, or yams
about 1 pound |
|
| 453.6 | g |
ham
|
|
| 2.5 | ml |
white pepper
ground |
|
| 5 | ml |
salt
|
|
| 9E+1 | ml |
butter
or margarine |
|
| 8 | large |
eggs
poached |
|
| 6E+1 | ml |
sour cream
|
|
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.
