HAM AND SWEET POTATO HASH WITH FRIED EGGS
Main Ingredient: Sweet Potatoes Cuisine: American
4 tablespoons olive oil, divided
2 1/2 cups 1/3-inch cubes peeled red-skinned sweet potato (yam)
2 cups 1/2-inch cubes ham
1 large white onion, chopped (about 1 1/2 cups)
1/4 cup Dijon mustard with horseradish
2 cups coarsely chopped arugula tops plus 4 sprigs for garnish
4 large eggs
Nutrition Factsper serving of Makes 4 servings.
Step 1Heat 3 tablespoons oil in a large nonstick skillet over medium-high heat.
Step 2Add yam cubes; cover and cook 5 minutes.
Step 3Mix in ham, onion, and mustard.
Step 4Cover and cook until yam is tender and bottom of hash begins to brown, about 8 minutes.
Step 5Sprinkle with pepper.
Step 6Cook uncovered until golden, about 10 more minutes.
Step 7Stir in chopped arugula until wilted, about 1 minute.
Step 8Meanwhile, heat remaining 1 tablespoon oil in another large nonstick skillet over medium-high heat.
Step 9Crack eggs into a skillet and cook until whites are firm but yolks are still runny about 3 minutes.
Step 10Divide hash among 4 plates.
Step 11Top with eggs.
Step 12Garnish with arugula sprigs.