This is a favorite of mine. And it’s another quick one.
This recipe is a pre-cooked ham steak with a fried egg nestled on perfectly seasoned sweet potato hash browns. Topped with ripe avocado, cocoa tomatoes and thinly sliced red onion. I added a quick herb sauce for some extra moisture and flavor.
This serves 4. If you are cooking for yourself and/or another, cut the recipe in half!
4-5 tbsp of olive oil- separated
2 large sweet potatoes
2 pre-cooked ham steaks
4 fresh eggs
2 tbsp brown mustard
2 teaspoons of sea salt
1 tsp ground pepper
1 tsp onion powder
1 tsp oregano
1/4 of small red onion
2 small cocoa tomatoes (any kind is good)
Start off by peeling your sweet taters then shredding them with a large holed cheese grater.
You’ll end up with a huge pile. But it cooks down quite a bit.
Heat up a very large pan with 3 tablespoons of oil on a medium-low heat.
Add your 4 spices in a small bowl. And mix them together with your fingers. Rub the mixture together, crushing the spices between your fingers. You should be able to smell them. This released the oils in the herbs and adheres to the salt, that gives your food a stronger and even flavor through out!
Add your shredded sweet potatoes and your spice mix into the pan. Stir until everything is combined.
This will cook for about 30 minutes, and flip occasionally! You want golden brown pieces, not black. So keep an eye on it.
While they cook, chop up your avocado, onion and tomatoes. Keep them in bowls so everyone can add what they like and how much!
When your sweet potatoes have cooked, transfer to a pan or bowl. Wipe off your pan and add another tbsp of oil.
Another trick! When you take out your ham steaks, they’re quite wet. Soak up all the excess moisture with a paper towel on both sides. This helps the meat brown up and get a nice crust on it.
Coat one side of your steaks with brown mustard and cracked pepper. The mustard flavor is not detectable but it adds a great flavor.
Throw those into your pan on medium heat and cook on both sides until a brown crust forms.
When finished cooking, place a serving of sweet potato hash on your plate. Top it with your ham steak.
In the same pan, cook 4 eggs sunny side up. To get a nice, evenly cooked egg without brown edges, your pan should be on an extremely low heat. Just barely lit! The eggs will take a decent amount of time to cook, but the taste is better- as well as its color.
Put one of your eggs on top of the ham.
Then add your toppings!
This is so delish you guys. I love breaking my fork into the yolk and mixing it with the fresh veggies!
I added a fresh creamy sauce on my ham and hash- this is totally optional.
It’s 3 tbsp of primal mayo, 1/4 c up of coconut milk, a pinch of salt and pepper, 1/2 tsp of mustard and a tsp of fresh parsley and dried oregano. I blend it together and drizzle it on my meat. Excellent addition 🙂