Sweet Potato-and-Edamame Hash

Sweet Potato-and-Edamame Hash Recipe
Photo: Beth Dreiling-Hontzas, Ralph Anderson; Styling: Missie Neville Crawford

Yield:

Makes 8 servings

Recipe from

Recipe Time

Prep: 42 Minutes

Nutritional 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

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

Preparation

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.

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

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

Note:

April 2010
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