Mix up your breakfast routine and enjoy this hearty and nutritious Sweet Potato and Ham Hash that tastes wonderful with a couple of eggs.
The first time I tried purple sweet potatoes was at a luau in Maui. At the time, I was much much younger and didn’t have any kind of appreciation for the finer things in life, including sweet potatoes. Now, at the ripe age of… well, that’s not important, sweet potatoes are not only one of my favorite foods because of the way they tastes, but they are actually good for you! I don’t often see purple sweet potatoes available, so I grab them any time I see them. I don’t even really notice that much of a difference in flavor, but that dark flavor makes me oh-so-happy. Must be why I’m so addicted to beets too!
We eat a lot of breakfast in our house. Its a given that all four of us will have breakfast every single day. But add to that breakfast for dinner at least once a week and that’s a lot of eggs and potatoes that get consumed in our home! I’m not gonna lie – when we have potatoes they are usually of the Trader Joe’s frozen variety because they are damn good, but occasionally I like to make a hash like this from scratch. If you’re able to get your hands on some pasture raised organic farm fresh eggs, you’ll never be able to go back to eating store bought eggs again. On most days, I’ll enjoy either scrambled or “yolky” (as we call them in our house) eggs any day, but any time there are potatoes on the side, I have to opt for the yolky version to simply smother my taters with goodness. YUM!
Sweet Potato and Ham Hash
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 sweet potatoes washed and chopped into 1/2 inch cubes with skin on
- 1 small onion diced
- 1 small green bell pepper diced
- 8 ounces ham chopped (I used a ham steak)
- 1-2 garlic cloves minced
- salt and pepper to taste
- In a large saute pan with a fitted lid, heat butter and oil over medium high heat. Add sweet potato, cover, and cook without stirring just until potatoes start to get tender, about 10 minutes.
- Remove lid and add onions and peppers. Stir to combine and continue cooking until golden brown, about 5-10 minutes.
- Add ham and garlic, stir, and cook for another 5 minutes until heated through.
- Season with salt and pepper, as desired. I prefer to top this hash with a couple of poached or over medium eggs and enjoy for breakfast. YUM!