Ham and Sweet Potato Hash
Recipe type: Entree
Serves: 4-5 servings
- 2 smallish sweet potatoes, peeled and chopped in ½ inch pieces
- 3 Tbsp olive oil, divided
- Salt and black pepper to taste, divided
- ¼ tsp dried thyme leaves
- 1 sprig fresh rosemary, leaves stripped and chopped or ¼ tsp dried rosemary
- ½ cup chopped pecans
- 1 yellow onion, chopped
- ⅓ to ½ each of a green bell pepper and a yellow bell pepper (or whatever bell pepper you have around)
- 1 ½ to 2 cups chopped ham
- 2 Tbsp finely chopped parsley (optional)
- Preheat oven to 400 degrees F.
- Toss chopped sweet potatoes with 1 ½ Tbsp oil, salt and black pepper to taste, thyme and rosemary in a large bowl.
- Spread sweet potatoes on a foil-lined baking sheet and roast for 25 minutes at 400 degrees F.
- Toast pecans over medium to medium-high heat in a large skillet.
- Transfer pecans to a large serving bowl.
- Heat remaining 1 ½ Tbsp oil in the same large skillet over medium high heat.
- Add onion and pepper and sauté about 5 minutes.
- Add roasted sweet potatoes and ham, and sprinkle with salt and pepper to taste. Cook, tossing frequently about 5 - 10 minutes.
- Transfer to bowl with pecans, add parsley if using, toss and serve.
Recipe by Savory Nature at http://savorynature.com/2015/12/28/ham-and-sweet-potato-hash/
3.4.3177