Sweet Potato Hash

This is a delicious breakfast! That also tastes good the next day. Adding cream to the potatoes really just makes them a bit more smooth and yummy. The recipe calls for ham. We've also used bacon and that worked great too. 

With chipotle chilis in adobo sauce, I just blend up a whole can, use what I need, and then freeze the rest. You can then scoop out what you need next time. It doesn't make it super hot, just adds a wonderful depth of flavor.

http://www.melskitchencafe.com/ham-and-sweet-potato-hash/

INGREDIENTS

• 3 russet potatoes, peeled and cut into 1/2-inch chunks
• 3 small sweet potatoes, peeled and cut into 1/2-inch chunks
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 onion, minced
• 1 red bell pepper, seeded and diced (if I don't have a red pepper I leave it out)
• 1 teaspoon minced canned chipotle chiles in adobo sauce
• 3 tablespoons heavy cream
• 10 ounces thinly sliced deli ham, cut into 1/2-inch pieces (or bacon, or sausage, or whatever else)
• 6 large eggs

DIRECTIONS

1. In a medium microwave-safe bowl, toss the potatoes with 1 tablespoon oil, salt and pepper. Cover the bowl with plastic wrap or a tight-fitting microwave-safe lid and microwave for about 6 minutes, until the potatoes are tender but not overcooked – they’ll cook a bit more in the skillet later. Stir the potatoes halfway through cooking. Drain the potatoes of any excess liquid and set aside.
2. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium heat until the oil is hot and rippling. Add the onion and bell pepper and cook, stirring often, until the vegetables are tender, about 4-5 minutes. Stir in the chipotle and cook for about 30 seconds.
3. Stir in the drained potatoes and the cream. Using the back of a spatula, pack the potatoes into the pan, pressing them into a somewhat even layer. Let the potatoes cook without stirring them for about 2 minutes so they can start to get nicely browned. Flip the potato hash mixture, one portion at a time, and lightly repack into the skillet to let the potatoes brown on the other side. Continue this flipping process every few minutes until the potatoes are nicely browned, about 8-10 minutes.
4. Stir in the ham and lightly repack the hash into the skillet. Using a large spoon, make 6 shallow divots about 2 inches wide in the surface of the potato mixture. Crack one egg into each indentation. Season with salt and pepper and then reduce the heat to medium-low and cover the skillet. Let the mixture cook until the eggs are set to your liking, about 5-7 minutes. Serve.