Sweet Potato-and-Edamame Hash

Photo: Beth Dreiling-Hontzas, Ralph Anderson; Styling: Missie Neville Crawford

Yield: Makes 8 servings
Recipe from Southern Living

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 192
  • Fat: 5.8g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.5g
  • Protein: 13.9g
  • Carbohydrate: 22.1g
  • Fiber: 4.9g
  • Cholesterol: 16mg
  • Iron: 2.6mg
  • Sodium: 164mg
  • Calcium: 50mg


  • 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


  1. 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.
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