Sweet potato and ham hash
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Sweet potato (about 1 lb) |
| 1 | pounds | Ham |
| ½ | teaspoon | Ground white pepper |
| 1 | teaspoon | Salt |
| 6 | tablespoons | Butter or margarine |
| 8 | Poached eggs | |
| 4 | tablespoons | Sour cream |
Directions
PREHEAT OVEN TO 250F. 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 puree 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.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK