ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Sweet Potato-and-Edamame Hash

Photo: Beth Dreiling-Hontzas, Ralph Anderson; Styling: Missie Neville Crawford
Prep time 42 mins
Yield Makes 8 servings

Ingredients

  • 1 (8-oz.) package diced smoked lean ham
  • 1 sweet onion, finely chopped
  • 1 tablespoon olive oil
  • 2 sweet potatoes, peeled and cut into 1/4-inch cubes
  • 1 garlic clove, minced
  • 1 (12-oz.) package uncooked frozen, shelled edamame (green soybeans)
  • 1 (12-oz.) package frozen whole kernel corn
  • 1/4 cup chicken broth
  • 1 tablespoon chopped fresh thyme
  • 1/2 teaspoon kosher or table salt
  • 1/2 teaspoon freshly ground pepper

Nutrition Information

  • calories 192
  • fat 5.8 g
  • satfat 0.8 g
  • monofat 2.1 g
  • polyfat 0.5 g
  • protein 13.9 g
  • carbohydrate 22.1 g
  • fiber 4.9 g
  • cholesterol 16 mg
  • iron 2.6 mg
  • sodium 164 mg
  • calcium 50 mg

How to Make It

  1. 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.

  2. Note: We tested with Birds Eye Steamfresh Super Sweet Corn.

  3. Note: Nutritional analysis does not include arugula or poached egg.