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Sheet-Pan Kurobuta Ham and Sweet Potato Hash

Meredith Deeds
Servings

6

Prep Time

15 minutes

Cook Time

1 hours

Category

Ham

Ham and sweet potatoes are always a wonderful combination, but when the ham is Kurobuta and the combination comes in the form of this easy, but impressive sheet-pan hash, you know breakfast, brunch or dinner is going to be kicked up a notch…or two.

Ingredients

  • 2 tablespoons olive oil, plus more for brushing the pan
  • 2 medium sweet potatoes (1 1/2 lb total), peeled, cut into 1/4-inch dice (about 4 cups)
  • 3 medium Yukon potatoes (1 lb total), cut into 1/4-inch dice (about 3 cups)
  • 1 large red onion, chopped (about 2 cups)
  • 2 tablespoons melted butter
  • 3 cups diced (into1/4-inch cubes) Kurobuta ham
  • 4 cloves garlic, finely chopped
  • 2 teaspoons finely chopped fresh rosemary
  • 1 1/2 teaspoons finely chopped fresh thyme
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 eggs
  • 2 tablespoons chopped fresh Italian parsley

Directions

  1. Heat oven to 450°F. Brush an 18 x 13-inch rimmed pan with olive oil.
  2. In large bowl, mix sweet potatoes, Yukon gold potatoes, onion, oil, butter, 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Spread in pan in even layer.
  3. Bake 40 minutes, stirring halfway through. Add the ham, garlic, rosemary and thyme and stir to combine. Continue to bake for another 20 minutes, until the potatoes are browned.
  4. Remove pan from oven; create 6 wells in ham/potato mixture. Gently crack an egg into each well; season eggs with remaining 1/4 teaspoon salt. Bake 5 to 6 minutes or until egg whites are firm, but yolks are still soft and a little jiggly. Sprinkle with parsley.