I had another lovely ham steak from Copper Penny Farm languishing in my freezer and couldn’t decide what to do with it. I had the sudden epiphany that it would be great with sweet potato the other day while planning my weekly dinner menu, and found this recipe over at Epicurious. It wasn’t exactly what I wanted, but it was close enough to get me started.
I was happy at how quickly this came together – from start to eating within 30 minutes – which makes it perfect for a weekend brunch item. Use a nice heavy bottom skillet for this to get a nice brown on the sweet potatoes while they’re cooking on their own – just make sure you have a lid that more or less fits to get the steaming action you need to cook them through.
Also, if you can’t find baby pea shoots, feel free to substitute any other delicate greenery like watercress, mâche, or arugula. And take it easy on the salt on this dish – between the salty ham and the salted butter I used I didn’t feel the need for any additional seasoning at all.
Ham and Sweet Potato Hash with Over-Easy Eggs and Baby Pea Shoots
Yields about 4 servings
2 tablespoons butter
1 large sweet potato, peeled and cut into cubes (about 2 cups)
½ yellow onion, chopped
1 lb ham steak, cubed
2 cups baby pea shoots
4 eggs, cooked over easy
Melt the butter in a heavy skillet and add the sweet potatoes. Toss to coat and then cover with a lid, cook for 5 minutes stirring occasionally. When the sweet potato is almost done add the onions and ham and cook for a further 3-4 minutes – until onion is translucent and ham is heated through. Add the baby pea shoots and wilt. Divide into four portions and serve immediately with over-easy eggs on top.