Leftover ham in the fridge or sweet potatoes in the pantry? This clever brunch dish is the way to go.
Recipe information
Total Time
35 minutes
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Add yam cubes; cover and cook 5 minutes. Mix in ham, onion, and mustard. Cover and cook until yam is tender and bottom of hash begins to brown, about 8 minutes. Sprinkle with pepper. Using spatula, turn hash over in portions and press to compact. Cook uncovered until golden, turning and pressing occasionally, about 10 minutes longer. Stir in chopped watercress until wilted, about 1 minute.
Step 2
Meanwhile, heat remaining 1 tablespoon oil in another large nonstick skillet over medium-high heat. Crack eggs into skillet and cook until whites are firm but yolks are still runny, about 3 minutes.
Step 3
Divide hash among 4 plates. Top with eggs. Garnish with watercress sprigs.
