Sweet Potato and Ham Hash

  • 1 medium sweet potato (about 1 lb.)
  • 1 lb. ham
  • 1/2 tsp. ground white pepper
  • 1 tsp. salt
  • 6 T. butter or margarine
  • 8 poached eggs
  • 1/4 c. sour cream

Preheat the oven to 250F. Wash but don't peel the sweet potato. Shred the potato on the fine blade of a shredder or in a food processor. Place the sweet potato in a mixing bowl and set aside.

Finely chop the ham; pulse using the puree blade of a food processor. Add the ham to the shredded sweet potato. Add salt and pepper and mix well. Heat 1 tablespoon of butter in a non-stick 6-inch skillet over medium heat. Add one-quarter of the potato-ham mixture. Cook for 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 the remaining mixture; add more butter to skillet as needed. As each hash patty is done, transfer it to the oven to keep warm. Place 2 poached eggs on each serving. Garnish with a dollop of sour cream.

  • Yields: 4 servings
  • Preparation Time: 30 minutes
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