Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 md Sweet potato (about 1 lb) 6 tb Butter or margarine
1 lb Ham 8 Poached eggs
1/2 ts Ground white pepper 4 tb Sour cream
1 ts Salt

PREHEAT OVEN TO 250F. Wash but don't 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

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