Ham and Sweet Potato Hash

It was a chilly autumn evening, and I was craving something warm, comforting, and packed with flavor. Rummaging through my fridge and pantry, I stumbled upon a beautiful sweet potato and some leftover ham from the previous week’s roast. An idea sparked – Ham and Sweet Potato Hash! I’ve made countless hashes before, but this combination felt particularly inviting. The natural sweetness of the sweet potato promised to perfectly complement the savory ham, and a medley of spices would tie it all together. Let me tell you, the result was nothing short of spectacular. The kitchen filled with the most enticing aroma as the hash sizzled in the pan, and when it was finally ready, my family devoured it. Even my picky eater, usually hesitant with new vegetable dishes, asked for seconds! The crispy edges of the sweet potato, the salty ham, and the subtle warmth of the spices created a symphony of flavors and textures that was both satisfying and incredibly moreish. This Ham and Sweet Potato Hash has quickly become a staple in our home, and I’m thrilled to share this incredibly versatile and delicious recipe with you.

Ingredients

• Sweet Potatoes: About 2 pounds, peeled and diced into ½ inch cubes. Sweet potatoes are the heart of this dish, offering a naturally sweet and creamy texture when cooked. They are also packed with vitamins and fiber.
• Cooked Ham: 1 ½ cups, diced into ½ inch cubes. Use leftover ham for an economical and flavorful option, or purchase a ham steak and dice it. Ham brings a savory, salty depth to the hash.
• Onion: 1 medium, diced. Yellow or white onion works best. Onion provides an aromatic base and adds a subtle sharpness to balance the sweetness of the sweet potatoes.
• Bell Pepper: 1 large, diced. Red, orange, or yellow bell pepper adds a touch of sweetness and color to the hash. Green bell pepper can also be used for a slightly more savory flavor.
• Garlic: 2 cloves, minced. Fresh garlic is essential for adding pungent aroma and flavor that enhances all the other ingredients.
• Olive Oil: 2 tablespoons. Used for sautéing the vegetables and ham, olive oil contributes a healthy fat and prevents sticking. You can substitute with avocado oil or coconut oil.
• Spices: 1 teaspoon smoked paprika, ½ teaspoon cumin, ¼ teaspoon cayenne pepper (optional), salt, and black pepper to taste. This blend of spices creates a warm, smoky, and slightly spicy flavor profile that complements the sweet potato and ham beautifully. Adjust the cayenne pepper to your spice preference.
• Fresh Rosemary: 1 tablespoon, chopped (optional). Fresh rosemary adds a fragrant, earthy note that pairs wonderfully with sweet potatoes and ham. Thyme or parsley can be used as alternatives.
• Eggs: (Optional, for serving) 4-6 eggs. Fried or poached eggs are a fantastic addition to hash, adding protein and richness for a complete meal.

Instructions

1. Prepare the Sweet Potatoes: Begin by peeling your sweet potatoes. Using a sharp knife, carefully dice them into uniform ½ inch cubes. Consistency in size will ensure even cooking. Place the diced sweet potatoes in a bowl of cold water while you prepare the other ingredients. This prevents them from browning and helps remove excess starch, leading to crispier hash. Drain and thoroughly pat the sweet potatoes dry with paper towels before cooking. Excess moisture will hinder browning and lead to steaming instead of sautéing.
2. Sauté the Aromatics: Heat olive oil in a large skillet or cast-iron pan over medium heat. Once the oil is shimmering, add the diced onion and bell pepper. Sauté for about 5-7 minutes, stirring occasionally, until the onions become translucent and the bell peppers soften slightly. Cooking the onions and peppers first releases their flavors and creates a flavorful base for the hash. Don’t rush this step; allowing them to soften properly is key.
3. Add Garlic and Spices: Add the minced garlic, smoked paprika, cumin, and cayenne pepper (if using) to the skillet. Sauté for another minute, stirring constantly, until the garlic becomes fragrant and the spices are toasted. Toasting the spices in the hot oil intensifies their aroma and flavor, bringing a deeper complexity to the dish. Be careful not to burn the garlic; it should be fragrant, not browned.
4. Cook the Sweet Potatoes: Add the drained and dried sweet potato cubes to the skillet. Increase the heat to medium-high and stir to coat the sweet potatoes with the oil and spice mixture. Spread the sweet potatoes in a single layer in the pan and let them cook undisturbed for 5-7 minutes. This allows them to brown and caramelize on the bottom. Resist the urge to stir too frequently at this stage; allowing them to sit in contact with the hot pan is crucial for achieving crispy edges.
5. Continue Cooking and Stirring: After the initial browning, stir the sweet potatoes and continue to cook, stirring occasionally, for another 10-15 minutes, or until they are tender and cooked through. You should be able to easily pierce them with a fork. Continue to let them brown in between stirs to develop a nice crust. If the pan becomes too dry, you can add a tablespoon of olive oil or water to prevent sticking and burning, but try to minimize liquid addition to encourage browning.
6. Incorporate the Ham: Once the sweet potatoes are tender, add the diced ham and fresh rosemary (if using) to the skillet. Stir to combine everything and cook for another 3-5 minutes, or until the ham is heated through and slightly crispy around the edges. Since the ham is already cooked, the goal here is simply to warm it up and allow its flavors to meld with the other ingredients. Overcooking the ham can make it dry, so heat it gently.
7. Season and Serve: Season the Ham and Sweet Potato Hash with salt and black pepper to taste. Start with a moderate amount of salt and pepper and adjust to your liking. Remember that ham is already salty, so taste before adding too much additional salt. Give it a final stir and remove from the heat. Serve immediately while it’s hot and crispy. If serving with eggs, cook them while the hash is finishing up so everything is ready at the same time.

Nutrition Facts

(Per serving, estimated, assuming 6 servings and no added oil beyond the listed 2 tablespoons, and no eggs)

• Serving Size: Approximately 1 cup
• Calories: 250-300 kcal
• Protein: 12-15 g
• Fat: 8-12 g

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes. For accurate nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients used.

Preparation Time

This Ham and Sweet Potato Hash is wonderfully quick and easy to prepare, making it perfect for busy weeknights or a relaxed weekend brunch.

• Prep Time: 20 minutes (this includes peeling and dicing the vegetables and ham)
• Cook Time: 30 minutes (from sautéing onions to finishing the hash)
• Total Time: 50 minutes (from start to finish, ready to serve)

This timeframe is approximate and can vary slightly depending on your knife skills and the heat of your stove. The beauty of hash is that it’s very forgiving, and even if it takes a little longer, the delicious results are well worth the minimal effort.

How to Serve

Ham and Sweet Potato Hash is incredibly versatile and can be served in a variety of ways. Here are some delicious serving suggestions:

• Breakfast or Brunch Staple: Serve it as is for a hearty and flavorful breakfast or brunch. It’s a fantastic alternative to traditional breakfast potatoes.
• Topped with Eggs: Fry or poach eggs and place them on top of the hash for a protein-packed and satisfying meal. The runny yolk adds richness and creaminess to the dish.
• Side Dish for Dinner: Pair it with roasted chicken, pork tenderloin, or grilled fish for a flavorful and colorful side dish. It complements savory main courses beautifully.
• Hash Bowls: Create delicious and customizable hash bowls. Serve the hash over a bed of greens like spinach or kale and add toppings like:
  • Avocado slices: For creamy healthy fats.
  • Salsa or Pico de Gallo: For freshness and zing.
  • Sour cream or Greek yogurt: For tanginess and coolness.
  • Shredded cheese: Cheddar, Monterey Jack, or pepper jack for extra flavor.
  • Hot sauce: For an extra kick.
  • Chopped cilantro or green onions: For fresh herbs.
• Hash Tacos or Wraps: Spoon the hash into warm tortillas or wraps for a unique and flavorful twist on tacos or breakfast burritos. Add your favorite taco toppings.
• With Toast or Biscuits: Serve alongside toasted bread, sourdough, or fluffy biscuits for soaking up all the delicious flavors of the hash.

Additional Tips for the Best Ham and Sweet Potato Hash

1. Uniform Dicing is Key: Ensure that your sweet potatoes and ham are diced into roughly equal sizes. This promotes even cooking and ensures that everything is tender and crispy at the same time. Larger pieces will take longer to cook and may result in uneven texture.
2. Don’t Skip Drying the Sweet Potatoes: After dicing and rinsing the sweet potatoes, thoroughly pat them dry with paper towels. Removing excess moisture is crucial for achieving crispy, browned sweet potatoes. Wet sweet potatoes will steam instead of sautéing, resulting in a mushy hash.
3. Preheat the Pan Properly: Make sure your skillet or cast iron pan is properly heated before adding the oil and vegetables. A hot pan is essential for preventing sticking and achieving that desirable crispy exterior on the sweet potatoes and ham.
4. Don’t Overcrowd the Pan: Cook the sweet potatoes in batches if necessary to avoid overcrowding the pan. Overcrowding lowers the pan temperature and can lead to steaming instead of sautéing. If you have a smaller pan, cook the sweet potatoes in two batches for best results.
5. Resist the Urge to Stir Too Often: While it’s important to stir occasionally to ensure even cooking, try to let the sweet potatoes sit undisturbed in the hot pan for a few minutes at a time. This allows them to brown and caramelize on one side before you stir them.
6. Adjust Spices to Your Preference: The spice blend in this recipe is a suggestion. Feel free to adjust the spices to your own taste. Add more cayenne pepper for extra heat, use smoked paprika for a smokier flavor, or include other spices like oregano, thyme, or chili powder. Experiment and find your perfect spice combination.
7. Use Quality Ham: The flavor of the ham significantly impacts the overall taste of the hash. Use good quality cooked ham for the best results. Leftover holiday ham works wonderfully, or you can use a ham steak or diced ham from the deli. Avoid overly processed or watery ham, as it may not brown well and can dilute the flavors.
8. Make it Vegetarian (or Vegan): To make this hash vegetarian, simply omit the ham. To make it vegan, omit the ham and consider adding plant-based sausage or tempeh bacon for a smoky, savory element. You can also add other vegetables like mushrooms, zucchini, or corn to bulk it up and add more flavor and texture.

FAQ About Ham and Sweet Potato Hash

Q1: Can I make this hash ahead of time?
A: While Ham and Sweet Potato Hash is best served fresh and crispy, you can prepare it ahead of time. Cook the hash as directed, let it cool completely, and store it in an airtight container in the refrigerator for up to 3 days. To reheat, sauté it in a skillet over medium heat until heated through and crispy again. You may need to add a little bit of oil or butter to refresh the crispiness.

Q2: Can I freeze Ham and Sweet Potato Hash?
A: Freezing cooked hash is not recommended as the sweet potatoes can become mushy upon thawing and reheating. For the best texture and flavor, it’s best to enjoy it fresh or within a few days of cooking.

Q3: What are some good substitutions for ham?
A: If you don’t have ham or prefer a different protein, you can substitute it with other cooked meats like:
* Cooked Sausage: Chorizo, Italian sausage, or breakfast sausage (cooked and crumbled).
* Cooked Chicken or Turkey: Diced rotisserie chicken or leftover roasted poultry.
* Bacon: Cooked crispy bacon, crumbled.
* Plant-based Sausage or Tempeh Bacon: For vegetarian or vegan options.

Q4: Can I add other vegetables to this hash?
A: Absolutely! Hash is a fantastic way to use up leftover vegetables. Feel free to add other diced vegetables like:
* Mushrooms: Sautéed mushrooms add an earthy flavor.
* Zucchini or Yellow Squash: Add them towards the end of cooking as they cook quickly.
* Corn: Frozen or fresh corn kernels add sweetness and texture.
* Spinach or Kale: Stir in chopped greens at the very end to wilt them.
* Brussels Sprouts: Roasted and shredded Brussels sprouts can add a nutty flavor.

Q5: How do I make sure my sweet potatoes are crispy?
A: Achieving crispy sweet potatoes is all about technique:
* Dry them thoroughly: Remove excess moisture.
* Hot pan and enough oil: Preheat the pan properly and use enough oil to prevent sticking and promote browning.
* Don’t overcrowd the pan: Cook in batches if needed.
* Don’t stir too often: Allow them to brown on one side before stirring.
* Medium-high heat: Cook at a slightly higher heat to encourage browning.

Q6: What kind of skillet is best for making hash?
A: A large skillet or a cast-iron pan works best for making hash. Cast iron pans retain heat exceptionally well, which is ideal for achieving crispy browning. A large stainless steel skillet or a non-stick skillet can also be used, but cast iron is generally preferred for its heat retention and even cooking.

Q7: Can I make this hash spicy?
A: Yes! You can easily adjust the spice level of this hash. Increase the amount of cayenne pepper or add a pinch of red pepper flakes for more heat. You can also add a diced jalapeño or serrano pepper along with the onions and bell peppers for a fresh chili kick. Serve with hot sauce on the side for those who like extra spice.

Q8: Is Ham and Sweet Potato Hash gluten-free and dairy-free?
A: Yes, this Ham and Sweet Potato Hash recipe is naturally gluten-free and dairy-free when made with olive oil and without any dairy toppings. Always double-check the ingredients of your ham and spices to ensure they are also gluten-free if you have strict dietary needs. When serving, be mindful of toppings and sides to keep it gluten-free and dairy-free if required.