Best 4 Ham And Sweet Potato Hash Recipes

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Are you longing for a delectable breakfast or brunch that is not only flavorful but also packed with nutrients? Look no further than the irresistible combination of ham and sweet potato hash. This delightful dish tantalizes the taste buds with its savory ham, tender sweet potatoes, and a symphony of colorful vegetables. Whether you prefer the classic stovetop method or the convenience of a sheet pan in the oven, we have curated a collection of recipes that will guide you in crafting the perfect ham and sweet potato hash. Get ready to embark on a culinary journey that will leave you craving more.

Here are our top 4 tried and tested recipes!

SWEET POTATO AND HAM HASH



Sweet Potato and Ham Hash image

Tender sweet potatoes match up with ham, eggs and zippy seasonings for an impressive breakfast. Or serve it with salad and have an easy breakfast-for-dinner meal. -Judy Armstrong, Prairieville, Louisiana

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 13

2 cups cubed peeled sweet potatoes
2 tablespoons butter
1 tablespoon olive oil
1 medium onion, chopped
1 small sweet red pepper, chopped
3 green onions, chopped
1 red chili pepper, seeded and finely chopped
3 garlic cloves, minced
2 cups cubed fully cooked ham
1/2 teaspoon pepper
1/4 teaspoon salt
4 eggs
1/4 cup shredded white cheddar cheese

Steps:

  • In a large skillet, saute sweet potatoes in butter and oil until crisp-tender. Add the onion, red pepper, green onions and chili pepper. Saute 4-5 minutes longer or until tender. Add garlic; cook 1 minute longer. Stir in the ham, pepper and salt., With the back of a spoon, make four wells in the potato mixture; add an egg to each well. Sprinkle with cheese. Cover and cook for 4-5 minutes or until egg whites are completely set.

Nutrition Facts : Calories 379 calories, Fat 22g fat (9g saturated fat), Cholesterol 271mg cholesterol, Sodium 1237mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 4g fiber), Protein 23g protein.

HAM AND SWEET POTATO HASH WITH FRIED EGGS



Ham and Sweet Potato Hash with Fried Eggs image

Categories     Breakfast     Brunch     Quick & Easy     Ham     Sweet Potato/Yam     Fall     Winter     Bon Appétit     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 7

4 tablespoons olive oil, divided
2 1/2 cups 1/3-inch cubes peeled red-skinned sweet potato (yam)
2 cups 1/2-inch cubes ham
1 large white onion, chopped (about 1 1/2 cups)
1/4 cup Dijon mustard with horseradish
2 cups coarsely chopped watercress tops plus 4 sprigs for garnish
4 large eggs

Steps:

  • Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Add yam cubes; cover and cook 5 minutes. Mix in ham, onion, and mustard. Cover and cook until yam is tender and bottom of hash begins to brown, about 8 minutes. Sprinkle with pepper. Using spatula, turn hash over in portions and press to compact. Cook uncovered until golden, turning and pressing occasionally, about 10 minutes longer. Stir in chopped watercress until wilted, about 1 minute.
  • Meanwhile, heat remaining 1 tablespoon oil in another large nonstick skillet over medium-high heat. Crack eggs into skillet and cook until whites are firm but yolks are still runny, about 3 minutes.
  • Divide hash among 4 plates. Top with eggs. Garnish with watercress sprigs.

CRISPY SKINNED CHESAPEAKE BAY ROCKFISH WITH HAYMAN SWEET POTATO, VIRGINIA COUNTRY HAM AND BLUE CRAB HASH, MELTED LEEKS AND MEYER LEMON BUTTER



Crispy Skinned Chesapeake Bay Rockfish with Hayman Sweet Potato, Virginia Country Ham and Blue Crab Hash, Melted Leeks and Meyer Lemon Butter image

Provided by Food Network

Categories     main-dish

Time 2h5m

Yield 4 servings

Number Of Ingredients 16

12 Meyer lemons, juiced and strained
1 tablespoon heavy cream
4 tablespoons cold butter, cut into small cubes
4 tablespoons butter
6 small leeks, tough outer leaves discarded
2 Hayman or other variety sweet potatoes, peeled and cut into small dice
1 pound jumbo lump blue crab, picked over
8 ounces country ham, sliced very thin (recommended: Kite's)
2 tablespoons chopped fresh fines herbes (chervil, chives, parsley, tarragon)
Kosher salt and freshly ground white pepper, to taste
4 (7-ounce) rockfish fillets, patted dry
Salt and freshly ground white pepper
4 tablespoons clarified butter
1 tablespoon whole butter
1 small bunch fresh thyme leaves
Meyer lemon segments or slices, for garnish, optional

Steps:

  • Preheat oven to 350 degrees F.
  • For the Meyer lemon butter: In a small saucepan, reduce the Meyer lemon juice until slightly syrupy. Stir in the heavy cream. Whisk in the cold cubed butter a few pieces at a time, not allowing the sauce to become cold or too hot to touch by hand. When all of the butter is incorporated, strain the sauce. If the sauce separates, pulse with an immersion blender to emulsify. Set aside and keep warm.
  • For the hash: Bring a large pot of water to a boil over high heat, salt it generously. Trim the root end of the leek and halve lengthwise. Rinse very well under running water to flush out any grit trapped between the leaves. Slice leeks into 1/4-inch-thick pieces, put in a small strainer and dip in the boiling water. Cook until just tender, about 3 minutes, then plunge strainer and leeks in an ice water bath to cool. Drain and pat dry leeks, set aside. Repeat this procedure with the diced sweet potatoes, blanch until almost tender, about 3 minutes, then cool in the ice bath. Drain and pat dry, set aside.
  • In a large skillet, melt the butter over medium heat. Add the blanched Hayman sweet potatoes leeks, sweat until very tender about 3 to 4 minutes. Add the leeks continue to cook until heated through. Add the crab and country ham, stirring gently until heated through. Add the fines herbes at the last minute. Season, to taste, with salt and white pepper. Set aside and keep warm while you prepare the fish.
  • For the rockfish: Score the skin side of the fillets with a sharp knife, taking care not to cut too far into the flesh of the fish. Season with salt and white pepper. Heat a large skillet over medium-high heat, and add the clarified butter. Add the rockfish skin side down, sear until skin is golden and crisp, about 2 to 3 minutes. Flip, add the butter and thyme and bake until just cooked through, about 3 to 4 minutes.
  • In a bowl or plate, drizzle the warm Meyer lemon butter in a circle just inside the rim. Gently place the warm blue crab hash in the center of the plate. Place the rockfish on top of the hash with the crispy skin side up. Garnish with Meyer lemon segments or slices, if desired.

HAM AND SWEET POTATO HASH



Ham And Sweet Potato Hash image

Provided by Barbara Kafka

Time 30m

Yield 4 - 6 servings

Number Of Ingredients 9

3/4 pound cooked lean ham, cut into 1/4-inch dice
1 pound sweet potatoes, cooked, peeled and cut into 1/2-inch dice
1 small onion, peeled and cut in small dice
1/2 medium green bell pepper, stemmed, seeded, deribbed and cut in small dice
1/2 cup heavy cream
2 large eggs
1 tablespoon chopped fresh sage or 1 teaspoon dried sage
Freshly ground black pepper to taste
3 tablespoons unsalted butter

Steps:

  • In a large bowl combine ham, potatoes, onion and green pepper. In a small bowl, whisk together cream, eggs, sage and pepper and add to the ham mixture.
  • Preheat broiler. In a medium-sized skillet, melt 1 1/2 tablespoons of the butter over high heat. When almost brown, add the hash, reduce the heat to medium and cook for 4 minutes, gently shaking the pan occasionally to loosen the hash at the bottom.
  • To brown the top, invert hash into an overproof dish and place under broiler for 3 to 5 minutes.

Nutrition Facts : @context http, Calories 313, UnsaturatedFat 8 grams, Carbohydrate 21 grams, Fat 20 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 11 grams, Sodium 723 milligrams, Sugar 5 grams, TransFat 0 grams

Tips:

  • Use fresh, quality ingredients. This will make a big difference in the flavor of your dish. Try to find organic, locally-sourced ingredients whenever possible.
  • Don't overcrowd the pan. When cooking the hash, make sure to spread it out in a single layer so that it cooks evenly.
  • Use a well-seasoned cast iron skillet. This will help to create a nice crispy crust on the ham and potatoes.
  • Don't overcook the vegetables. You want them to be tender but still have a little bit of bite to them.
  • Season the hash to taste. Add salt, pepper, and any other desired spices to taste.
  • Serve the hash hot. It's best enjoyed fresh out of the pan.

Conclusion:

This ham and sweet potato hash is a delicious and easy-to-make breakfast, lunch, or dinner recipe. It's packed with flavor and nutrients, and it's sure to be a hit with everyone at your table. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!

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