Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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