Sweet Potato Hash

Sweet Potato and Ham Hash


Prep Time

Total Time

Gluten Free


15 min

30 min


We love this easy, gluten-free recipe any time of day. A fried egg tops a hash of sweet potatoes, hickory smoked ham and peppers.

Double Cherrywood Smoked Fully Cooked Half Glazing Ham

This recipe is made with

Boneless Glazing Ham

Product Information

You can also make this recipe with

Fully Cooked Bone-In Ham


1 tablespoon olive oil 
1 pound sweet potatoes, skin removed, diced into 1/8-inch cubes 
14 ounces Jones Dairy Farm Ham, cut into 1/8-inch cubes 
1 tablespoon butter 
2 garlic cloves, minced 
1 bell pepper, diced 
1 sweet red pepper, diced 
1 onion, diced 
Salt and pepper, to taste 
Fresh parsley, chopped 

4 eggs 



Step 1
Preheat oven to 400°F.

Step 2
Add olive oil to oven safe skillet and heat over medium-high heat. Once hot, add potatoes to skillet and cook 15 minutes, covered over medium-low heat, stirring occasionally to prevent burning. Once sweet potatoes are tender and golden brown, add ham, butter, garlic, peppers, onions, salt and pepper and cook 6-7 minutes.

Step 3
Divide mixture evenly into 4 oven safe skillets. Make a well in each skillet for the eggs. Crack one egg into each well and transfer skillets to oven. Alternatively, use ring molds on a baking sheet. Add even amounts of hash into each ring mold. Crack each egg into a mold. Bake hash for about 10 minutes or until eggs are set.


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