A simple dish that works wonders for breakfast, lunch or dinner? Ham hash with fried eggs is the answer, with eggs just as you like them: over easy, sunny side up, scrambled or hard boiled. This recipe comes from Paleo Leap.
Serves: 4 Prep Time: 15 min Cook Time: 30 min
- 2 tbsp. olive oil
- 4 tbsp. butter or ghee
- 2 sweet potatoes, peeled and chopped
- 1 tbsp. fresh thyme
- 1/4 tsp. chili pepper flakes
- 1 onion, chopped
- 1 large ham steak, chopped
- 4 eggs
- 2 cups fresh spinach, chopped
- 10 fresh basil leaves, chopped
- 2 plum tomatoes, seeded and chopped
- Sea salt and freshly ground black pepper
- In a large skillet over medium-high heat, melt 2 tablespoons of butter with the olive oil. Add the sweet potatoes to the skillet and season with salt, pepper, thyme and chili pepper. Cook until the potatoes are tender, and slightly golden brown on the outside.
- Add the onions and the ham to the skillet. Cook for about 4 minutes.
- In a separate skillet over medium-high heat, melt the rest of the butter. Fry the eggs in the pan and season with salt and pepper as desired.
- Add the spinach and basil to the potatoes. Cook until the spinach begins to wilt, but only for a few minutes. Remove from heat.
- Finish the hash by adding the chopped tomatoes. Serve eggs atop the hash.