Smoky Sweet Potato Hash
Enjoy a relaxing brunch after the holidays with a simple one skillet meal, and boost your leftover ham with corn, sweet potatoes and eggs.
2 Tbsp. butter
1 medium onion, chopped
2 cups diced cooked ham
1 tsp. dried oregano
1 tsp. smoked paprika
1 can (29 oz.) Princella® Cut Sweet Potatoes, well drained and cubed
1 can (15.25 oz.) Del Monte® Whole Kernel Corn, drained
6 large eggs
Salt and black pepper, to taste
Sliced green onion, optional
Melt butter in a large, deep skillet over medium heat. Add onion; cook 5 minutes, stirring occasionally. Stir in ham, oregano and paprika; cook 2 minutes.
Stir in sweet potatoes and corn; cook until vegetables are heated through, about 5 minutes, stirring once.
With a large spatula, press the hash into an even layer. With the back of a spoon, press four 1-inch deep wells into the sweet potato mixture. Crack an egg into each well and season with salt and pepper, if desired. Cover skillet and cook until eggs are set, about 5 minutes for soft-set. Garnish with green onions, if desired.
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