Monday, January 21, 2013

Sweet Potato Hash with Ham and Arugula


Last week I shared this sweet potato hash recipe over at Honey We're Healthy and today wanted to repeat it here in case you missed it.  It's a fantastic brunch or breakfast dish but I find myself making it most often as a weeknight breakfast-for-dinner option.

When it comes to breakfast-for-dinner I'm definitely more a fan of egg dishes than pancakes or waffles.  This hash is so flavorful and satisfying it almost makes me forget that it's a traditional breakfast dish rather than a "real" dinner.

Using sweet potatoes in place of white potatoes does change the texture of the hash.  It won't be crispy like a hash made with white potatoes but I actually really love the softer, creamier texture.  And the flavor of the sweet potatoes is a great balance to the salty ham.

I use a nitrate-free Canadian bacon, which is a nice staple to keep in your fridge.  It's a lean meat, already cooked, and can be chopped up and thrown into any number of dishes or just warmed and served alongside some pancakes.

A fried egg on top with a soft yolk and crispy edges is the perfect finishing touch.  You may find yourself making this for breakfast and for dinner!


Sweet Potato Hash with Ham and Arugula
Ingredients
3 tablespoons grapeseed oil
2 ½ c. peeled sweet potatoes, cut into ½” cubes
6 oz. Canadian bacon, diced
1 c. chopped yellow onion
2 tbsp. Dijon mustard
2 tbsp. horseradish
2 c. arugula
1 tbsp. olive oil
4 eggs
1 avocado, peeled and cut into chunks

Heat grapeseed oil in a nonstick pan over medium-high heat.  Add sweet potatoes, cover, and cook 5 minutes. 

Stir in Canadian bacon, onion, mustard, and horseradish.  Cover and cook until the sweet potato is tender and the bottom turns golden, about 8-10 minutes. 

Flip sections of the hash and press down with a spatula.  Cook uncovered another 8-10 minutes, flipping sections occasionally so hash browns evenly.  Stir in arugula and cook a few minutes until it wilts.

Meanwhile heat olive oil in another nonstick pan over medium-high heat.  Add eggs and cook until whites are set but yolks are soft.

Divide hash among four plates.  Top each with ¼ of the avocado and one fried egg.  Serve immediately.


Click here for a printable recipe.

6 comments:

  1. This one looks amazing! I'm a big fan of canadian and English bacon over US bacon - so much less fatty. My husband would love this. Can't wait to try it for him.

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  2. Looks delicious. We love a good breakfast/brunch dish for dinner occasionally.

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  3. We love to do breakfast for dinner! I like the egg and hash option over the pancakes and waffles. This looks so scrumptious!

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  4. Holy cow - this looks ridiculously fantastic. I need to make this for breakfast asap. And we're in love with sweet potatoes over here, so that's perfect.

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  5. Oh My Word! This is amazing. Just came in from a very rainy day and wanted something good but that would fit with weight watchers. I put the recipe in and it was only 5 points ~ I did cut the oil down considerably (I used coconut oil) I used my good skillet and was still able to get a good crust on the potatoes without it sticking. Didn't have a ripe avocado so I cannot imagine what that would add to the dish. Simply delicious!

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  6. Oh awesome, so glad it's a Weight Watchers score!

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