Maple Sweet Potato & Ham Hash with Poached Eggs

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 377.8
  • Total Fat: 18.1 g
  • Cholesterol: 394.5 mg
  • Sodium: 564.7 mg
  • Total Carbs: 31.0 g
  • Dietary Fiber: 3.0 g
  • Protein: 21.5 g

View full nutritional breakdown of Maple Sweet Potato & Ham Hash with Poached Eggs calories by ingredient
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A savory, sweet breakfast entree perfect for Sunday mornings. Nice change on the traditional roasted breakfast potatoes. A savory, sweet breakfast entree perfect for Sunday mornings. Nice change on the traditional roasted breakfast potatoes.
Number of Servings: 2


    For Hash:
    1 Sweet Potato, medium to large size, chopped into small pieces
    1/4 Large Onion - Red or Vidalia
    3 slices Honey Maple Ham lunchmeat (optional)
    1 tbsp EVOO
    Pam Spray
    1 tsp Ground Ginger, to taste
    1 tsp Thyme, to taste
    Salt & Pepper, to taste

    4 Eggs, poached

    Optional - 1 oz crumbled, soft goat cheese


* Cut sweet potatoes into small cubes so they don't take too long to cook. One potato really does go a long way & easily satisfies 2 healthy portions.

* Experiment with the spices, cinnamon, red pepper, rosemary would all make great changes

* Poaching eggs really comes down to timing. I try not to leave the eggs in the water for more than 4 minutes. Which is why I pull them off at 3 minutes. It usually takes another minute to plate so they cook a bit more in the hot water. There will be foamy cooked egg on the top of the water. Unless you're lucky enough to have a egg poacher, in which case, this is a snap.

* After plating the sweet potato hash, crumbling 1/2 oz of soft goat cheese = heaven!

* Remove the Ham & you have a great vegetarian meal.

* Enjoy for breakfast or dinner (Meatless Mondays, anyone?)


Put pot of water on to boil with pinch of salt.

Scrub & chop sweet potato in small pieces (too big & they will take too long to cook & get soft).

Heat skillet over medium high heat, spray with Pam & add EVOO. When hot, add sweet potato & cook for a few minutes stirring frequently to brown & soften.

Dice 1/4 sweet or red onion, add to pan, reduce heat to medium. Add spices to taste - I prefer ginger, thyme, salt & pepper.

Crack eggs into individual small cups (I use the small measuring cup with handle & spout) & add a few drops of vinegar. When water boils, use a balloon whisk to create a whirlpool in the water. Quickly pour the eggs into the center of the whirlpool very close to the water. Set timer for 3 minutes.

Chop 3 slices Honey Maple Ham lunch meat. When the sweet potatoes are soft when pierced with a fork, add the chopped ham to heat through. Pour just enough syrup over the potatoes to give the maple flavor - don't over syrup or it will be too sweet & sticky. Let the syrup cook off a bit. Re-season as necessary.

When egg timer goes off, remove pot from heat.

Divide sweet potatoes between 2 plates & remove eggs from water with slotted spoon. Gently place 2 poached eggs over each plate of hash.

Serving Size: Serves 2

Number of Servings: 2

Recipe submitted by SparkPeople user DANAMY.

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