Ham and Sweet Potato Hash

🧂 Ingredients

• 1 medium sweet potatoes

  peeled and cubed
• 3 medium Russet potatoes

  peeled and cubed
• 4-5 tbsp. coconut oil

  or avocado oil
• 2/3 cup water

  approximately
• 1 cup bell peppers

  diced, (assorted colors) I used orange, green and red
• 1 leek

  green top removed
• 3 green onions

  sliced
• 1 tbsp. minced garlic from a jar

  or 2-3 cloves fresh garlic, minced
• 1 tbsp. fresh chives

  minced
• 1 tbsp. fresh marjoram leaves
• 1 tbsp. fresh thyme leaves
• 1 tsp. fresh dill
• 1 tsp. fresh rosemary

  minced
• 2 large sage leaves

  minced
• 2 tbsp. fresh parsley

  minced
• 1/2 tsp. salt

  or more to taste
• 1/4 tsp. ground black pepper

  or more to taste
• 1 cup ham

  diced
• 6 large eggs

Instructions

• 1 Melt coconut oil over low to medium heat in large skillet.
• 2 Add leek and green onions and sauté for a couple of minutes.
• 3 Add bell peppers.
• 4 Sauté a minute or two.
• 5 Add sweet potatoes, potatoes, and garlic.
• 6 Sauté about 5 minutes, adding water if necessary to prevent sticking.
• 7 Add thyme, dill, rosemary, parsley, chives, marjoram, sage, salt and pepper.
• 8 Add ham.
• 9 Cover skillet making sure there is a little bit of water in the bottom of the
  pan so veggies don’t stick.
• 10 Simmer over low heat until potatoes are cooked completely through, stirring
  occasionally.
• 11 This may take 20-30 minutes or so.
• 12 Preheat oven to 350°.
• 13 Crack eggs into skillet.
• 14 Season with additional salt, pepper and parsley.
• 15 Bake at 350° about 5-10 minutes or until eggs are set.
• 16 Season with more salt and pepper if desired.

Nutrition Info