Sweet Potato Hash with Poached Eggs

Prep Time 15 minutes Prep Time
Cook Time 45 minutes Cook Time
Total Time 1 hr Total Time


(Serves 4)

  • 4 very small (or 2 large) sweet potatoes, peeled and diced
  • 1 teaspoon mustard powder
  • 1 teaspoon dried tarragon
  • 1/2 teaspoon dried thyme leaves
  • 1 red onion, chopped
  • 1 cup cooked smoked ham, chopped (optional)
  • 1 cup frozen green peas
  • 4 eggs (or 8, if each person wants 2)
  • white vinegar
  • olive oil
  • salt & pepper


  1. Preheat oven to 425 degrees F.
  2. Toss the diced sweet potatoes with the mustard powder, tarragon, thyme, a drizzle of olive oil, and a pinch of salt and pepper.​ Spread the sweet potatoes on a sheet pan in an even layer and roast for about 30 minutes, until tender and browned around the edges.
  3. In a large sauté pan, heat a drizzle of extra light olive oil over high heat. Add the onion and ham; cook until the onion is tender/translucent and the ham is browned and crispy around the edges.
  4. Add the sweet potatoes to the pan and stir to combine. Add the peas and cook until heated through.
  5. Meanwhile, poach the eggs: Fill a large pot with about 2 inches of water. Add a splash of white vinegar (to help coagulate the egg whites) and a pinch of salt, then bring to a simmer over medium heat.
  6. Crack the eggs into individual bowls, then pour the eggs one at a time into the simmering water. Turn the heat off, cover the pot, and allow to cook for 4 minutes.
  7. Using a slotted spoon, remove the eggs from the water and serve over the hash.


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