Still staring at Christmas leftovers and wondering how to use up that last bit of ham? Try throwing together this ham hash. You can have it on your plate in less than an hour.
Softened sweet potato with caramelized edges and just a bit of crunch pair wonderfully with savory bites of ham. A splash of oregano and rosemary perfect this dish.
If you want a larger meal and a little more green with your ham hash, add some Maple Brussels Sprouts . Folks following Whole30, skip the maple syrup.
White Sweet Potato Ham Hash
- 3 white sweet potatoes
- 4 tbsp. duck fat, or fat of choice
- 1 tsp. garlic powder
- 1 tsp. oregano
- 1 tsp. dried rosemary
- 1 tbsp. coarse sea salt
- 2 c ham
- 8 oz spinach
- Preheat the oven to 400F and line a baking tray.
- Peel and cube the sweet potatoes. Warm the fat so that it is liquid, if necessary.
- In a large bowl, toss the sweet potato cubes with seasonings and half of the melted fat. Add salt to taste.
- Spread the cubes out on the lined baking tray in a single layer: bake for 20 - 25 minutes, or until a fork can pierce a potato cube easily but firmly.
- Remove the tray of potatoes from the oven and set aside on a cooling rack.
- In a large skillet, heat remaining duck fat over medium heat.
- Fry potatoes in single layer (do multiple batches if necessary) for 5-8 minutes, tossing every minute or so to brown on all sides and be done to your desired level of crispiness.
- Cube the cooked ham if not already in bite-sized pieces.
- At the end, toss in the cooked ham and cook until warm through. Add the spinach and cook until it is just wilted. Serve immediately.