Sweet Potato Hash with Ham and Arugula

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
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.