Sauté ham and onion in hot oil in a nonstick skillet over medium-high heat 6 to 8 minutes or until onion is tender and ham is lightly browned. Stir in sweet potatoes, and sauté 5 minutes. Add garlic; sauté 1 minute. Stir in edamame and next 3 ingredients. Reduce heat to medium. Cover and cook, stirring occasionally, 10 to 12 minutes or until potatoes are tender. Stir in salt and pepper.
Note: We tested with Birds Eye Steamfresh Super Sweet Corn.
Note: Nutritional analysis does not include arugula or poached egg.
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I love, love, love this recipe. I cook up a double batch, measure out each serving and put in baggies and pop in the freezer or frig. Then in the morning, all I have to do is make my poached egg, heat up the hash while my egg is cooking and we are good to go. I do use the turkey ham instead of regular to save a little on the fat. My whole family loves it too.
I made a vegetarian version by using 2 ham seasoning packets instead of the ham. We had it for Easter dinner and it was wonderful! I loved how colorful it was. We had it with ham and broccoli salad- a wonderful combination.