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

How to Make It

Step 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.

Step 2

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

Step 3

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

You May Like

Ratings & Reviews

LauraJasmine's Review

Alliegrace
July 09, 2010
Great combination of bold flavors!

pkquillen's Review

Gina318
June 30, 2010
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.

Alliegrace's Review

pkquillen
April 07, 2010
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.

Gina318's Review

LauraJasmine
April 05, 2010
This recipe was easy and healthy. I would have added more ham and less potato next time around. Will definitely make again for a healthy meal alternative.