Sweet Potato-and-Edamame Hash |
Prep Time: 50 min
Cook Time: 50 min
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Yield:8
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INGREDIENTS: |
| 8 oz pkg |
diced smoked lean ham |
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| 1 |
sweet onion, finely chopped |
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| 1 tbsp |
olive oil |
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| 2 |
sweet potatoes, peeled and cut into 1/4in cubes |
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| 1 |
garlic clove, minced |
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| 12 oz pkg |
uncooked frozen, shelled edamame (green soybeans) |
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| 12 oz pkg |
frozen whole kernel corn |
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| 1/4 cup |
chicken broth |
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| 1 tbsp |
fresh thyme, chopped |
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| 1/2 tsp |
kosher or table salt |
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| 1/2 tsp |
freshly ground pepper |
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| 1/2 tsp |
white vinegar |
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| 8 |
large eggs |
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fresh arugula |
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| DIRECTIONS: |
- Saute ham and onion in hot oil in a nonstick skillet over medium-high heat 6-8 minutes or until onion is tender and ham is lightly browned. Stir in sweet potatoes, and saute 5 minutes. Add garlic; saute 1 minute.
- Stir in edamame and next 3 ingredients. Reduce heat to medium. Cover and cook, stirring occasionally, 10-12 minutes or until potatoes are tender. Stir in salt and pepper.
- Add water to a depth of 3 inches in a large saucepan. Bring to a boil; reduce heat, and maintain at a light simmer. Add 1/2 tsp white vinegar. Break eggs, and slip into water, 1 at a time, as close as possible to surface.
- Simmer 3-5 minutes or to desired degree of doneness. Remove with a slotted spoon. Trim edges, if desired.
- Serve poached eggs over hash with fresh arugula.
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