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Sweet Potato and Ham Hash

Total Time

Prep: 20 min. Cook: 20 min.


4 servings

Tender sweet potatoes match up with ham, eggs and zippy seasonings for an impressive breakfast. Or serve it with salad and have an easy breakfast-for-dinner meal. —Judy Armstrong, Prairieville, Louisiana
Sweet Potato and Ham Hash Recipe photo by Taste of Home


  • 2 cups cubed peeled sweet potatoes
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 small sweet red pepper, chopped
  • 3 green onions, chopped
  • 1 red chili pepper, seeded and finely chopped
  • 3 garlic cloves, minced
  • 2 cups cubed fully cooked ham
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 4 eggs
  • 1/4 cup shredded white cheddar cheese


  1. In a large skillet, saute sweet potatoes in butter and oil until crisp-tender. Add the onion, red pepper, green onions and chili pepper. Saute 4-5 minutes longer or until tender. Add garlic; cook 1 minute longer. Stir in the ham, pepper and salt.
  2. With the back of a spoon, make four wells in the potato mixture; add an egg to each well. Sprinkle with cheese. Cover and cook for 4-5 minutes or until egg whites are completely set.

Nutrition Facts

1 serving: 379 calories, 22g fat (9g saturated fat), 271mg cholesterol, 1237mg sodium, 23g carbohydrate (7g sugars, 4g fiber), 23g protein.

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  • Sue
    Apr 29, 2019

    Winner. Served with 12 grain toast, over easy eggs and steamed fresh asparagus. Family has a new favorite breakfast-for-dinner.

  • 7833louis
    Feb 14, 2019

    What a great blend of sweet and salty. There are seldom leftovers when I make this. Thanks for sharing!

  • PrplMonky5
    Mar 9, 2017

    WOW. This was so good. It was so good, in fact, my husband went back 3 times for more!!! I bought already-cubed sweet potatoes so that cut down on some of the prep time. I did omit the red chili pepper, since I'm not a huge fan of spicy food. Next time I might add in some red pepper flakes to give it a little bite, but not make it too spicy. Instead of ham, I opted for ground pork. Once I started adding it in, I quickly realized I only needed about 1C of the ground pork (otherwise it would have been too much). I did notice that by the time I was supposed to add the eggs, the oil/butter on the bottom of the cast iron was thinning out. I put the eggs in (only 2 since my pan was starting to overflow), and waited about 6 minutes (I like my eggs a bit firmer). After all was said and done, the bottom layer of food was a bit burnt. Fortunately, it almost gave it a caramelized flavor, and didn't make the dish taste bad. Maybe next time I'll add in a bit more oil before I start cooking the eggs, so that the other items don't burn. Overall, an awesome dish, and I can't wait to make it again!

  • Cap'n Fatso
    Nov 27, 2012

    I had a lot of sweet potatoes, and wanted something new and this was it, I used a yellow pepper, diced jalpeno, 1/2 cup Tillamook Italian cheese, scramble eggs with 1% milk as I like farmers hash the best didn't put any salt or pepper, and my wife and I liked this very much. I made these changes because out what I had on my shelves