Sweet Potato And Ham Hash
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Breakfast, Main dish | 4 | Servings | |
INGREDIENTS
| 1 | Sweet potato, about 1 lb | |
| 1 | lb | Ham |
| 1/2 | t | Ground white pepper |
| 1 | t | Salt |
| 6 | T | Butter or margarine |
| 8 | Poached eggs | |
| 4 | T | Sour cream |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 318
Calories From Fat: 220
Total Fat: 24.9g
Cholesterol: 90.4mg
Sodium: 1988.1mg
Potassium: 347.4mg
Carbohydrates: 3g
Fiber: <1g
Sugar: 2g
Protein: 20.2g