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Bear N Mom Recipes - Ham and Sweet Potato Hash

Updated on March 4, 2015
Sweet Potato Hash
Sweet Potato Hash
Braising ham for hash
Braising ham for hash

One of my mother's concoctions that I rarely ate because I was not fond of sweet potatoes and never ate them as a child. She made this when there was leftover ham from Easter. That was the only time that she made sweet potatoes. This recipe is good anytime when you have leftover ham and sweet potatoes


3/4 lb. Cooked lean ham, diced
1 lb sweet potatoes, cooked peeled and cut into 1/2 inch pieces
1/2 medium green pepper diced
1/2 cup heavy cream
2 large eggs
1 tablespoon chopped fresh sage
or 1 tsp dried sage
freshly ground black pepper to taste
1-1/2 tablespoons unsalted butter

How To Mix, Fry and Broil

In a large bowl combine ham, potatoes, onion and green pepper.
In small bowl whisk cream, eggs, sage and pepper and add to ham mixture.
Preheat broiler and in medium sized skillet melt butter over high heat.
When almost brown add ham mixture, reduce heat to medium and cook for 4 minutes, gently shaking the pan to loosen hash on bottom.
Turn out into an ovenproof dish and brown under broiler for 3 to 5 minutes.

Makes 4 to 6 servings.

Alternatives: To prepare this recipe quicker, do the ham-potato mixture and the cream and egg mixture ahead and keep in separate bowls until ready to cook.

As you know, I'm not fond of anything that is mushy to the taste. While the hash is not really mushy, the potatoes tend to be and overpower my sense of what I should and should not eat. That is contrary to my love of mashed potatoes since I do dearly love to eat them. When I was a child I ate my mashed potatoes with salt and pepper and lots of butter melted in the middle of the mound. As I got older, I learned to like gravy and only as a young adult did I put gravy on my mashed potatoes. As another contradiction, I always ask to have gravy on my potatoes only when I'm eating at a restaurant as I do not like gravy on my meats. But that is another story for another hub.


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