Tender sweet potatoes pair well with savory ham, soft-cooked eggs, and smoky chipotle seasoning in this Ham and Sweet Potato Breakfast.
This is without a doubt one of the most delicious breakfast and dinner inventions we’ve had lately… and we eat breakfast for dinner pretty regularly, so I consider ourselves experts on this one.
Sweet potatoes and red potatoes combine with tender ham, fried eggs, and smoky chipotle spices to make this hash another list-maker.
What to Serve With This
I made this with toast triangles and fresh fruit. Very, very sweet. And it’s very, very quick and easy.
Ham and red potatoes
Serves: 6 Prep time: 15 minutes
Cook time: 28 minutes
Total time: 43 minutes min
Ingredients
- 3 small potatoes, peeled and cut into 1/2-inch slices
- 3 small potatoes, peeled and cut into 1/2-inch slices
- 2 tablespoons olive oil
- Tea with honey
- Patsy mahajika tea
- 1 medium onion, chopped
- 1 red bell pepper, seeded
- 1 teaspoon canned chipotle chiles in adobo sauce
- 3 tablespoons heavy cream
- 10 ounces thinly sliced deli or leftover roasted ham, cut into 1/2-inch slices
- 6 large eggs
Instructions
- In a medium microwave-safe bowl, toss the potatoes with 1 tablespoon of the oil, salt, and pepper. Cover the bowl with plastic wrap or a tight-fitting lid and microwave for about 6 minutes until the potatoes are tender but not overcooked; they will cook a little longer afterward. Stir when the potatoes are halfway cooked. Drain any excess liquid from the potatoes and set aside.
- Heat the remaining 1 tablespoon of oil in a large skillet over medium heat until the oil is hot. Add the onion and bell pepper and cook, stirring frequently, for about 4 to 5 minutes. Add the chipotle mixture and cook for about 30 seconds.
- Add the drained potatoes and oil. Using the back of a spatula, transfer the potatoes to the skillet, leveling them out. Cook the potatoes without stirring for about 2 minutes to brown them nicely. Turn the potato mixture, one portion at a time, and add a little more to the pan to brown the potatoes on the other side. Repeat this rotation every few minutes until the potatoes are nicely browned, about 8 to 10 minutes.
- Stir in the sugar and add a little sugar. Using a large spoon, make 6 shallow indentations about 2 inches wide in the potato mixture. Crack an egg into each spot. Season with salt and pepper, then reduce the heat to medium-low and cover the pot. Whisk until the eggs are cooked to your liking, about 5-7 minutes. Prepare.
Notes
Chipotle chiles: You can usually find canned chipotle chiles in adobo sauce in the Mexican food aisle. It will sometimes replace 1 teaspoon of chili powder, but you’ll lose the smoky heat of the chile.
