Sweet Potato Hash with Black Forest Ham

Rating: 4 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Flavorful Black Forest ham subtly enriches the hash without taking over. Serve this alongside chicken or duck, or set a poached egg on top for a light meal on its own.

Susan Herr
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Ingredients

Directions

  • Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until softened and lightly browned, 3 to 4 minutes.

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  • Reduce heat to medium and add sweet potatoes and salt. Cook, stirring often, until the potatoes are tender, 4 to 5 minutes. Stir in ham and thyme; cook, stirring, until the ham is heated through, about 1 minute more.

Nutrition Facts

Serving Size: about 1/2 cup
Per Serving:
131 calories; 4.2 g total fat; 0.8 g saturated fat; 11 mg cholesterol; 259 mg sodium. 230 mg potassium; 18.1 g carbohydrates; 2.5 g fiber; 6 g sugar; 5.7 g protein; 13932 IU vitamin a iu; 13 mg vitamin c; 9 mcg folate; 29 mg calcium; 1 mg iron; 18 mg magnesium;
Exchanges:

1 starch, 1/2 high-fat meat

Reviews (3)

Read More Reviews
3 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
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EatingWell User
Rating: 4 stars
10/30/2011
This is a good recipe thank you! I recommend using jamon iberico rather than standard ham to make it even better. I get my Spanish ham from http://buyjamon.com Read More
EatingWell User
Rating: 4 stars
10/29/2011
This is a good recipe to riff from but calling it low-carb and saying it serves four is laughable. The sweet potatoes and onion need to be reduced by half and the ham increased to at least 8 oz. Add some mushroom if you need more bulk. Supplement the onion flavor with onion powder if you want. Add at least one egg per person two is better. Serves two. That will actually get you through the day. Read More
EatingWell User
Rating: 4 stars
10/29/2011
I made this recipe using only one potato one whole onion and a huge slab of honey ham left over from Thanksgiving. Thankfully my food processor was up to the challenge. I was unfortunately out of olive oil and thyme so instead I substituted canola oil a generous pinch of powdered mustard and another generous pinch of black pepper. Lastly I fried up some eggs to go with it and also whipped up some tasty buttermilk biscuits. This recipe was a major hit and I'll be sure to make it again in the future. Thank you very much! Read More
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