ham hash

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While not quite as satisfying as a corned beef hash, this hash made with sweet potatoes and the extra ham off of a smoked ham hock comes close.
Servings:
4
Preparation Time:
15 minutes
Tools
  • cutting board & knife
  • small mixing bowl
  • whisk
  • heavy frying pan w/ lid
  • spatula

Ingredients

  • 1 T. light oil or butter
  • 1 large sweet potato, peeled and chopped
  • 1 large onion, peeled and chopped
  • 1 large bell pepper, seeded and chopped
  • 2 c. smoked ham, cubed
  • 2 garlic cloves, peeled and minced
  • 4 eggs, beaten
  • 1/2 t. fresh ground black pepper
  • 1/8 t. ground cayenne pepper
  • kosher salt
Cooking Instructions
  1. Place pan over medium heat while you prepare all of the ingredients.
  2. Beat the eggs with the black and cayenne pepper in the small bowl and set aside.
  3. Add the oil to the pan. Let the oil heat for a minute and then turn the pan to coat the bottom.
  4. Add the potato and a pinch of salt to the pan and stir to coat. Cover and cook for two minutes.
  5. Turn the potatoes over, cover and cook for two minutes.
  6. Add the onion and a pinch of salt to the potato and stir to coat. Cover and cook for two minutes.
  7. Turn over, cover and cood for two minutes.
  8. Add the bell pepper and a pinch of salt, stir, cover and cook for two minutes.
  9. Turn the heat to medium-low, add the ham and garlic, stir, cover, and cook for two minutes.
  10. Pour the eggs over the hash and cover for one minute.
  11. Stir to break up the eggs and coat the hash and cook covered for another minute.
  12. Uncover and cook until the eggs are almost cooked through, then plate. The eggs will finish cooking by the time the plates are brought to the table.
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