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Delicious Sweet Potato and Ham Hash Recipe

Delicious Sweet Potato and Ham Hash

A hearty skillet hash made with diced sweet potatoes, cooked ham, onion, bell pepper, garlic, and paprika. Serve it as a complete meal or finish each portion with an optional fried or poached egg.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium medium sweet potatoes, peeled and cut into 1/2-inch cubes
  • 2 tablespoons olive oil, divided
  • 1 medium yellow onion, diced
  • 1 medium red bell pepper, diced
  • 8 ounces fully cooked ham, cut into 1/2-inch cubes
  • 2 cloves garlic cloves, minced
Seasonings
  • 1 teaspoon smoked paprika or sweet paprika
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper
Garnish
  • 1 tablespoon fresh parsley or green onion, chopped
Optional Topping
  • 4 eggs fried or poached eggs

Method
 

Step-by-Step
  1. Peel the sweet potatoes and cut them into even 1/2-inch cubes. Dice the onion and red bell pepper, cut the cooked ham into cubes, and mince the garlic so everything is ready before cooking.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sweet potatoes, cover the skillet, and cook for 8 to 10 minutes, stirring occasionally, until they begin to soften; if the pan looks dry, add 1 to 2 tablespoons of water before covering.
  3. Remove the lid and add the remaining 1 tablespoon of olive oil, the diced onion, and the diced bell pepper. Cook for 6 to 8 minutes, stirring periodically, until the vegetables are tender and the sweet potatoes begin to brown.
  4. Add the cubed ham, minced garlic, paprika, kosher salt, and black pepper. Cook uncovered for 5 to 7 minutes, stirring occasionally, until the ham is hot and lightly browned and the hash has crisp edges.
  5. Taste the hash and adjust the seasoning carefully, remembering that ham can already be salty. Sprinkle with chopped parsley or green onion, then serve as-is or top each serving with a fried or poached egg.

Notes

Use a wide skillet and avoid overcrowding so the ingredients brown instead of steaming. Leftover baked or roasted sweet potatoes can be added during the final 8 to 10 minutes. For extra-crisp potatoes, par-cook the cubes in the microwave or boiling water, drain them well, and then brown them in the skillet.