This colorful breakfast-for-dinner dish uses sweet potatoes and red bell peppers for a double hit of beta-carotene, a carotenoid that most recently was shown to potentially lower breast cancer risk.
How to Make It
Place potatoes and 2 tablespoons water in a microwave-safe dish; cover with plastic wrap. Microwave at high 5 minutes or until tender. Place potatoes on a paper towel-lined plate. Let stand 5 minutes.
Heat 1 teaspoon oil in a cast-iron skillet over medium. Add ham; cook 8 minutes or until browned and crisp, stirring occasionally. Remove ham to a paper towel-lined plate.
Increase heat to medium-high. Add 1 tablespoon oil to drippings in pan. Add leeks; sauté 1 1/2 minutes. Add remaining 2 tablespoons water to leek mixture; cook 1 1/2 minutes. Add 2 teaspoons oil, potatoes, bell pepper, 1/4 teaspoon black pepper, and 1/8 teaspoon salt; cook 6 to 8 minutes or until potatoes are crisp. Stir in ham and parsley. Divide potato mixture evenly among 4 plates.
Reduce heat to medium. Add remaining 1 1/2 teaspoons oil to pan. Crack eggs into pan; cook 3 to 4 minutes or until whites are set. Place 1 egg over each serving; sprinkle evenly with remaining 1/4 teaspoon black pepper and remaining 1/8 teaspoon salt. Drizzle with hot sauce, if desired.
3 Ways to Speed Up Potato Cooking
1. Parcook the potatoes in the microwave instead of roasting in the oven. A splash of water will help them steam and prevent uneven cooking.
2. Dry the potatoes on paper towels to get rid of excess moisture. This way the potatoes can begin to brown as soon as they hit the hot skillet.
3. Use a cast-iron skillet (best for holding a high, even heat). Give the spuds room in the pan so they can crisp on all sides and cook through.