This flavorful sweet potato sheet-pan hash with poached eggs is perfect for Easter brunch or whenever you are looking for new ways to use leftover ham. From Meredith Deeds.
• 2 c. chopped ham
• 2 small sweet potatoes, peeled, cut into 1/2-in. dice (about 3 c.)
• 2 medium Yukon Gold potatoes, cut into 1/2-in. dice (about 2 c.)
• 1 medium red onion, chopped (about 1 1/2 c.)
• 3 tbsp. olive oil
• 3 garlic cloves, finely chopped
• 1 tsp. salt
• 1/2 tsp. pepper
• 2 tsp. white vinegar
• 4 eggs
• Thinly sliced green onions (green parts only)
• Flaky sea salt
Preheat oven to 450 degrees. Spray a 13- by 18-inch rimmed pan with cooking spray.
In large bowl, mix ham, sweet potatoes, Yukon potatoes, onion, oil, garlic, salt and pepper. Spread over the pan in an even layer.
Bake on middle rack for 40 to 45 minutes, stirring every 15 minutes, until potatoes are browned.
Meanwhile, bring a medium pot of water to a simmer, then reduce heat until it is barely quivering. Add vinegar and swirl the water with a spoon in a circular motion. Carefully break 1 egg into a small bowl. Gently tip egg into water. Repeat with remaining eggs. Cook, swirling occasionally, until egg whites are fully set but yolks are still soft, about 4 minutes.
Divide the hash among 4 plates. Carefully lift eggs from pot with a slotted spoon, making sure any excess water has drained off. Place 1 egg on top of each serving of hash. Garnish with green onions and a sprinkle of sea salt.
Nutrition information per serving:
Calories 440 Fat 22 g Sodium 1,720 mg
Carbohydrates 37 g Saturated fat 5 g Added sugars 0 g
Protein 25 g Cholesterol 230 mg Dietary fiber 5 g
Exchanges per serving: 2 ½ starch, 2 ½ medium-fat protein, 1 ½ fat.