We love this easy, gluten-free recipe for breakfast, lunch or brinner. A fried egg tops a hash of sweet potatoes, hickory smoked ham and peppers.
1 tablespoon olive oil
1 lb sweet potatoes, skin removed, diced into 1/8 inch cubes
2 (7 oz) Jones Dairy Farm Ham Steaks, cut into 1/8 inch cubes
1 tablespoon butter
2 garlic cloves, minced
1 bell pepper, diced
1 sweet red pepper, diced
1 onion, diced
Salt and pepper, to taste
Fresh parsely, chopped
Preheat oven to 400°F.
Add olive oil to oven safe skillet and heat over medium-high heat. Once hot, add potatoes to skillet and cook 15 minutes, covered over medium-low heat.
Once sweet potatoes are tender and golden brown, add ham, butter, garlic, peppers, onions, salt and pepper and cook 6-7 minutes.
Make 2 wells for the eggs. Crack each egg into a well and transfer skillet to oven. Bake hash for 10 minutes or until eggs are set.
Use two ring molds on a baking sheet. Add even amounts of hash into each ring mold. Crack each egg into a mold. Bake hash for about 10 minutes or until eggs are set.