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Ham & Brussels Sprout Hash
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Description
From Natalie Perry of Perry’s Plate.
Ingredients
- 2 Medium Sweet Potatoes, Peeled And Shredded
- 1 pound Brussels Sprouts, Trimmed And Thinly Sliced
- 2 cups Chopped Leftover Ham
- 3 cloves Garlic, Minced
- 4 Tablespoons Avocado Oil
- 1 teaspoon Sea Salt
- Fried Eggs, To Serve (optional)
Preparation
Preheat oven to 425ºF.
Place shredded sweet potatoes, Brussels sprouts, ham, and garlic on a large, rimmed sheet pan. Drizzle the oil and sprinkle the salt over the top and use your hands to toss everything together.
Divide mixture between two sheet pans and roast for 20–25 minutes until vegetables have crispy, caramelized bits. Rotate the pans halfway through cooking and toss the hash around with a spatula a couple times during cooking.
Serve with a fried egg or two.
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Cynthia Ciemny on 12.24.2017
Please speak to the Yam versus Sweet Potato, which is which question I have. Market calls the orange ones yams and the brown/yellow ones Sweet Potatoes. I use what they call Yams for all my sweet potato recipes. Am I wrong???