Skillet Sweet Potato Hash
This easy breakfast dish is a favorite of Lawrenceville resident Mike Sanders, who has been collecting vintage Griswold cast-iron pans for decades. It’s super easy and super nutritious, and comes together in minutes.
If a cast-iron pan is properly seasoned (with a dark, semiglossy finish and no rust or rough spots) neither the potatoes nor the eggs will stick. He adds a simple garnish of Sriracha sauce to spice things up, and parsley to make it pretty.
This recipe uses three pans, but as Sanders points out, clean up is pretty easy in a cast-iron pan – simply wipe interior surface of the still-warm skillet with paper towels to remove any excess food and oil, then rinse under hot water with a sponge or nonabrasive scrubber.
Serves 1.
Olive oil, for pan
1 medium sweet potato, peeled and shredded (about 2
cups)
Salt and freshly ground black pepper
Butter for pan
2 eggs
2 thick slices smoked ham
Chopped parsley, for garnish
Heat a medium cast-iron pan over medium heat and add 1 tablespoon or two of olive oil, swirling to coat the pan. Once sizzling, add shredded sweet potato in a single layer, season generously with salt and pepper and cook, turning every so often with a spatula, until the potatoes are soft and nicely browned, and you can’t make out the individual shreds. Cover, and keep warm while you prepare the eggs.
Heat another pan over medium heat, and then add 1 tablespoon or so of butter. Reduce heat to low, then break 2 eggs into pan. Cover with a lid, and cook until egg white is set, around 3 minutes.
While eggs are cooking, heat a flat skillet over medium heat, then add 2 slices of ham. Pan fry until brown and crispy, about 2-3 minutes per side.
Spoon sweet potatoes onto a plate, then top with fried eggs. Place ham beside hash, and drizzle Sriracha sauce over top. Garnish with chopped parsley, and serve immediately.