A sweet and savory sweet potato hash with Hatfield cubed Ham Steaks made on a sheet pan. This 30 minute breakfast recipe is sure to spark some conversation at your Easter brunch!
Prep Time15 minutesmins
Cook Time35 minutesmins
Total Time50 minutesmins
Course: Brunch
Cuisine: American
Keyword: ham, onion, sweet potatoes
Servings: 12servings
Calories: 123cal
Author: Amy Desrosiers
Cost: $5
Ingredients
1½lbssweet potatoes diced
½cuponiondiced
½cupred pepper diced
7ouncesham cubed
3tablespoonsextra virgin olive oil
½teaspoonsalt
½teaspoononion powder
½teaspoongarlic powder
½teaspoonblack pepper
Instructions
Peel and dice sweet potatoes carefully and add to a large bowl.
Dice onion, & red pepper; add it to the potatoes.
Cube ham into small pieces and add it to the bowl with the potatoes and onion.
Add in oil and spices, and toss.
Line a large baking sheet with parchment paper that is safe up to 425°F.
Pour over raw hash and spread into one even layer.
Bake for 30-35 minutes or until potatoes are fork tender.
Serve warm.
Notes
Nutritional values may vary and are meant to be a guide.