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Categories:
ham potatoes onions green bell pepper ground sage salt fresh ground black pepper heavy cream butter eggs parsley
Viewed: 77 - Published at: 9 years agoIngredients
- 1 lb cooked ham, cut into 1/2-inch cubes
- 1 12 cups diced cooked sweet potatoes (slightly firm in texture)
- 2 medium onions (minced and sauteed in 2 tablespoons butter for 2 minutes)
- 12 large green bell pepper, finely chopped
- 12 teaspoon ground sage
- salt
- fresh ground black pepper
- 34 cup heavy cream
- 4 tablespoons butter
- 4 large eggs
- minced fresh parsley leaves
Method
- In a big bowl, combine the ham, sweet potatoes, onions, bell pepper, sage, salt, pepper, and cream; stir to blend.
- With your hands, form into a large cake.
- In a large skillet, melt half the butter over med-high heat; add the ham cake, and press down evenly with a spatula to form a compact oval cake.
- Decrease heat to medium and cook the hash about 5 minutes or until the underside is browned and crusty.
- Loosen the hash with the spatula and invert onto a plate.
- Add the remaining butter to the skillet and increase the heat slightly; slide the other side of the hash into the skillet, decrease heat to medium, and cook about 5 minutes or until the other side is browned and crusty.
- Transfer hash to a heated platter and keep warm.
- Break the eggs gently into 1 or 2 saucepans of boiling water, poach for 2 minutes, and transfer with a slotted spoon to a clean cloth to drain.
- Top hash with the poached eggs and sprinkle with minced parsley.
