PREHEAT OVEN TO 250F. Wash but dont 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 non-stick 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. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (267g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 497 (75%)|
|Amt Per Serving||% DV|
|Total Fat 55.3g||74 %|
|Saturated Fat 18.8g||94 %|
|Monounsaturated Fat 22.2g|
|Polyunsanturated Fat 10.3g|
|Cholesterol 529.5mg||163 %|
|Sodium 1400.3mg||48 %|
|Potassium 615.2mg||16 %|
|Total Carbohydrate 2.8g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 2.4g|
|Protein 38.3g||55 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 662
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