▢ 2 sweet potatoes chopped small (1/4″), approx 3/4 lb.
▢ 1 tablespoon olive oil
▢ ¾ cup onion or 1 small onion, diced
▢ 1 tablespoon butter
▢ 1 ½ cups ham diced
▢ 1 bell pepper diced any color
▢ 4 eggs
▢ salt and pepper to taste
▢ fresh parsley for garnish
Preheat oven to 375°F
Heat oil in an ovenproof skillet over medium heat. Add sweet potato and cook about 5 minutes or until lightly browned. Stir in onions and butter. Cover with a lid and cook an additional 7 minutes or until potato is tender.
Remove lid, stir in peppers and ham and cook 5-7 minutes longer until potatoes begin to crisp and peppers soften.
Create 4 wells in the hash and break an egg into each hole. Season with salt and pepper.
Bake for 12-15 minutes or until the eggs are cooked to your preference. Note, the eggs will continue to cook once removed from the oven so do not overcook.
Garnish with parsley and serve.