| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Main dish, Breakfast |
4 |
Servings |
INGREDIENTS
| 1 |
md |
Sweet potato (about 1 lb) |
| 1 |
lb |
Ham |
| 1/2 |
ts |
Ground white pepper |
| 1 |
ts |
Salt |
| 6 |
tb |
Butter or margarine |
| 8 |
|
Poached eggs |
| 4 |
tb |
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
A Message from our Provider:
“When God ordains, He sustains.”