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Spinach and Ham Sweet Potato Hash Recipe

This spinach and ham sweet potato hash recipe is a great way to use leftover ham from the holidays. The undercooked yolk provides rich flavor that oozes onto the rest of the ingredients as you enjoy the dish. Recipe courtesy Matt of Plating Pixels.

Servings: 6

Active time: 20 minutes

Total time:

Ingredients

  • 4 medium sweet potatoes
  • 2 Tbsp light olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp cumin
  • 2 c ham, cubed
  • 2 c packed fresh spinach leaves
  • 6 Davidson's Safest Choice® pasteurized egg(s)

Preparation

  1. Preheat oven to 425°F. Peel and cut sweet potatoes into 1/2-inch cubes. Heat oil in a skillet to medium-high heat and add sweet potatoes, salt, pepper, and cumin. Cook 10-15 minutes, stirring often, until browned and just tender.
  2. Stir in ham pieces and spinach. Cook three minutes more until spinach wilts. Remove from heat.
  3. Carefully break eggs over top, spaced evenly apart. Place skillet in oven and cook about 10 minutes, until egg whites set. Yolks will be slightly runny. Cook more or less depending on how done you prefer eggs.

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Nutrition Facts

Serving Size (1/6 of recipe)
Total Servings 6

Amount Per Serving:

Nutrition Category Amount
Calories 310
Calories from Fat 150
Total Fat 17g (26% DV)
Saturated Fat 5g (25% DV)
Trans Fat 0g
Cholesterol 230mg (77% DV)
Sodium 330mg (14% DV)
Total
Carbohydrate
17g (6% DV)
Dietary Fiber 3g (12% DV)
Sugars 5g
Protein 20g
Vitamin A 300%
Vitamin C 25%
Calcium 6%
Iron 10%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.