Name: Ham and Sweet Potato Hash
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.

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.

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Instructions

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.
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.
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.
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.
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.
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.
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

Serving Size: one normal portion
Calories: 300
Fat: 12 g
Protein: 15 g