Ham and Sweet Potato Hash |
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Prep Time: 60 Minutes Cook Time: 12 Minutes |
Ready In: 72 Minutes Servings: 4 |
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In 'The Glory of Southern Cooking' by James Villas Ingredients:
1 lb cooked ham, cut into 1/2-inch cubes |
1 1/2 cups diced cooked sweet potatoes (slightly firm in texture) |
2 medium onions (minced and sauteed in 2 tablespoons butter for 2 minutes) |
1/2 large green bell pepper, finely chopped |
1/2 teaspoon ground sage |
salt |
fresh ground black pepper |
3/4 cup heavy cream |
4 tablespoons butter |
4 large eggs |
minced fresh parsley leaves |
Directions:
1. In a big bowl, combine the ham, sweet potatoes, onions, bell pepper, sage, salt, pepper, and cream; stir to blend.
2. With your hands, form into a large cake.
3. In a large skillet, melt half the butter over med-high heat; add the ham cake, and press down evenly with a spatula to form a compact oval cake.
4. Decrease heat to medium and cook the hash about 5 minutes or until the underside is browned and crusty.
5. Loosen the hash with the spatula and invert onto a plate.
6. Add the remaining butter to the skillet and increase the heat slightly; slide the other side of the hash into the skillet, decrease heat to medium, and cook about 5 minutes or until the other side is browned and crusty.
7. Transfer hash to a heated platter and keep warm.
8. Break the eggs gently into 1 or 2 saucepans of boiling water, poach for 2 minutes, and transfer with a slotted spoon to a clean cloth to drain.
9. Top hash with the poached eggs and sprinkle with minced parsley.
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