Wednesday, February 2, 2011
Sweet Potato Hash with Prosciutto and Fried Eggs
Recipe from Epicurious
Husband-Tested in Alice's Kitchen
With a mixture of sweet potatoes, onions, Dijon, horseradish, a bit of ham and greens, and topped off with eggs, you've got one heck of a brunch dish good enough for company. You can even prep the ingredients in advance the night before work and make it for breakfast while your coffee is percolating. I've made this a couple of times, once with watercress and again with baby spinach. The original recipe called for ham, but I used prosciutto ham because I always keep that in the fridge. I really like the runny egg yolks, but if you don't wish to serve your eggs like that, you can certainly scramble the eggs and then put them on the top.
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 (I used one package of prosciutto ham, which was about 6 slices. I just roughly chopped the prosciutto.)
1 large white onion, chopped (about 1 1/2 cups)
1/4 cup Dijon mustard with horseradish (I used a little less than 1/4 cup of Dijon mustard and added a heaping Tablespoon of horseradish to it.)
2 cups baby spinach or coarsely chopped watercress tops
Kosher salt and Freshly ground pepper, to taste
4 large eggs
Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Add yam cubes; cover and cook 5 minutes. Mix in ham, onion, and mustard. Cover and cook until yam is tender and bottom of hash begins to brown, about 8 minutes. Sprinkle with salt and pepper. Using spatula, turn hash over in portions and press to compact. Cook uncovered until golden, turning and pressing occasionally, about 10 minutes longer. Stir in chopped watercress (or spinach) until wilted, about 1 minute. Meanwhile, heat remaining 1 tablespoon oil in another large nonstick skillet over medium-high heat. Crack eggs into skillet and cook until whites are firm but yolks are still runny, about 3 minutes. Divide the hash among 4 plates. Top with eggs.