Categories: Breakfast
Ingredients
- 1 1/4 lbs. sweet potatoes, scrubbed and peeled, and shredded
- 5 scallions, sliced, divided
- 1 cup diced boneless ham steak
- 1 tbsp. chopped chipotle peppers in adobo sauce
- 1/4 tsp salt
- 4 tsp canola oil, divided
- 1 cup shredded sharp Cheddar
- 4 large eggs
Directions
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Mix sweet potatoes, 4 scallions, ham, chipotle, and salt in a large bowl until well combined.
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Heat 2 tsp oil in a large cast-iron or nonstick skillet over medium-high heat. Reduce heat to medium and add the hash, spreading in an even layer. Cook, turning occasionally, until the sweet potatoes are soft and starting to brown, 8 to 10 minutes. Drizzle the remaining 2 tsp oil around the edge and tilt the pan to help the oil flow under the hash. Reduce heat to medium-low and sprinkle the hash with cheese. Cover and cook until the cheese is melted, 2 to 4 minutes.
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Meanwhile, coat a large nonstick skillet with cooking spray and heat over medium heat. Crack eggs into the pan. Reduce heat to medium-low and cook 5 to 7 minutes for soft-set yolks. Serve the hash topped with the eggs and sprinkled with the remaining scallion.