Ham And Sweet Potato Hash With Fried Eggs
Serves: 2
Clarabelle Lynch
1 January 1970
Based on User reviews:
55
Spice
51
Sweetness
46
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Heat 3 tablespoons oil in large nonstick skillet over medium-high heat
2
Add yam cubes; cover and cook 5 minutes
3
Mix in ham, onion, and mustard
4
Cover and cook until yam is tender and bottom of hash begins to brown, about 8 minutes
5
Sprinkle with pepper
6
Using spatula, turn hash over in portions and press to compact
7
Cook uncovered until golden, turning and pressing occasionally, about 10 minutes longer
8
Stir in chopped watercress until wilted, about 1 minute
9
Meanwhile, heat remaining 1 tablespoon oil in another large nonstick skillet over medium-high heat
10
Crack eggs into skillet and cook until whites are firm but yolks are still runny, about 3 minutes
11
Divide hash among 4 plates
12
Top with eggs
13
Garnish with watercress sprigs
14
Heat 3 tablespoons oil in large nonstick skillet over medium-high heat
15
Add yam cubes; cover and cook 5 minutes
16
Mix in ham, onion, and mustard
17
Cover and cook until yam is tender and bottom of hash begins to brown, about 8 minutes
18
Sprinkle with pepper
19
Using spatula, turn hash over in portions and press to compact
20
Cook uncovered until golden, turning and pressing occasionally, about 10 minutes longer
21
Stir in chopped watercress until wilted, about 1 minute
22
Meanwhile, heat remaining 1 tablespoon oil in another large nonstick skillet over medium-high heat
23
Crack eggs into skillet and cook until whites are firm but yolks are still runny, about 3 minutes
24
Divide hash among 4 plates
25
Top with eggs
26
Garnish with watercress sprigs