Got a fridge full of leftovers or miscellaneous items that you know are just going to sit in your fridge until they get pushed to the very back? Perfect! You’re in the right spot. I love the concept of hash because you can take anything and everything, throw it in a pan, get it nice and crisp and serve it topped with an egg that has a runny yolk and you have a winner. I had some leftover ham (which is a great purchase by the way if you want something cheap to last you awhile) and some sweet potatoes that were sitting on my counter begging to be used. Fall calls for root vegetables and squash and I love it. I threw in some broccoli because not only does it add some color, but you always have to get your veggies in! I added a touch a maple syrup to bring out the natural sweetness in the sweet potato and contrast the saltiness of the ham. Frying an egg in butter? Delicious! Don’t let your butter get too hot, or you will end up with a blackened mess and bitter eggs. I didn’t use any measurements for this recipe, so you will have to eyeball it. Don’t be worried – that’s the fun part about cooking and throwing in and adjusting it to your tastebuds! Sometimes you gotta loosen up and not follow a precise recipe. What better place to do so when it is 100% ok if the sweet potatoes get a little too crispy or possibly burnt on the bottom – it will still turn out great. When I asked John if I should make it again, his response was “Is the Pope Catholic? Yes.” Haha! So I guess it’s a winner! To top it off, the velvety smooth cheese sauce is the perfect match for this hash.
Here’s the ingredients I used for my hash:
- Sweet potato
- Olive oil
- Maple syrup
- Salt & Pepper
- Red Pepper Flakes
- Heavy Cream
- Swiss cheese
- Sauté the sweet potato in some olive oil in a large pan until there is an even layer of oil on the potatoes. Then, cover them for about 5 minutes to let the steam cook the sweet potatoes through. Remove the lid, add the diced ham and let the mixture get nice and crispy.
- In a seperate pot, steam the broccoli until al dente. Toss the drained broccoli into the sweet potatoes and ham. Make sure your heat is on medium, so that the broccoli doesn’t make the sweet potatoes soggy.
- Melt the butter in a seperate medium sized skillet. Crack eggs into the skillet (couple at a time) and sprinkle with salt and pepper. When a slight crust forms on the bottom of them flip them over to get them cooked evenly on both sides. You want a somewhat runny yolk!
- After you take the eggs out, pour about half a cup of heavy cream into the same buttery egg skillet and turn off the heat. Whisk in approximately half a cup of shredded Swiss cheese until the mixture is smooth and creamy.
- Assemble the hash, eggs, and cheese sauce and enjoy.