Post by chief_cook2 on Feb 20, 2004 16:44:26 GMT -6
1 med Sweet potato (about 1 lb)
1 lb Ham
1/2 tsp. Ground white pepper
1 tsp. Salt
6 tb Butter or margarine
8 Poached eggs
4 tb Sour cream
PREHEAT OVEN TO F 250. Wash but don't peel the sweet potato. Shred potato on
fine blade of a shredder or food processor. Place in mixing bowl and set
aside. Finely chop ham; pulse using puree blade of food processor. Add ham to the
shredded potato. Add salt and pepper and mix well. Heat 1 tablespoon butter in
a nonstick 6-inch skillet over medium heat. Add one-quarter of the potato-ham
mixture. Cook about 4 minutes, pressing down gently to compact the hash as it
cooks. Flip the hash patty and cook another 5 minutes. Add more butter if
necessary. Repeat with remaining mixture; add more butter to skillet as needed. As
each hash patty is done, transfer to oven to keep
warm. Place 2 poached eggs on each serving. Garnish with a dollop of sour
cream.