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Sweet potato and ham hash with scrambled eggs

Serves 4

2 tablespoons butter

2 large sweet potatoes, peeled and cut into

1/8-inch cubes

1 small red onion, finely chopped

1/2 cup water

2 thick slices (each

1/2 inch thick) well-flavored baked ham, finely chopped

Salt and freshly ground black pepper, to taste

6 eggs, lightly beaten

1/4 cup milk

In a large skillet, melt the butter. Add the sweet potatoes and onion and cook over medium heat for 5 minutes, stirring often. Add the water and continue to cook, stirring, until the water evaporates and the potatoes are tender.

Stir in the ham and continue to cook over medium heat for 25 minutes or until the mixture is golden brown and tender. Add salt and pepper to taste.

In a bowl, beat the eggs and milk. Add them to the potato mixture and cook, stirring occasionally, until the eggs are set. Remove from the heat and serve at once. Sheryl Julian and Julie Riven.

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