Sweet Potato Hash with Ham and Arugula

Ingredients
3 tablespoons grapeseed oil
2 ½ c. peeled sweet potatoes, cut into ½” cubes
6 oz. Canadian bacon, diced
1 c. chopped yellow onion
2 tbsp. Dijon mustard
2 tbsp. horseradish
2 c. arugula
1 tbsp. olive oil
4 eggs
1 avocado, peeled and cut into chunks

Heat grapeseed oil in a nonstick pan over medium-high heat.  Add sweet potatoes, cover, and cook 5 minutes. 

Stir in Canadian bacon, onion, mustard, and horseradish.  Cover and cook until the sweet potato is tender and the bottom turns golden, about 8-10 minutes. 

Flip sections of the hash and press down with a spatula.  Cook uncovered another 8-10 minutes, flipping sections occasionally so hash browns evenly.  Stir in arugula and cook a few minutes until it wilts.

Meanwhile heat olive oil in another nonstick pan over medium-high heat.  Add eggs and cook until whites are set but yolks are soft.

Divide hash among four plates.  Top each with ¼ of the avocado and one fried egg.  Serve immediately.
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