Sweet Potato Edamame Hash

  in Breakfast, Main Dishes, Recipes

From Southern Living
Serves 8

8 oz smoked ham, diced 
1 sweet onion, finely chopped
1 tablespoon extra virgin olive oil
2 sweet potatoes, cut into 1/4-inch cubes
1 garlic clove, minced
1 (12-oz.) package shelled Edamame
1 (12-oz.) package frozen corn
1/4 cup chicken broth
1/2 teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Optional:  8 eggs, poached and arugula
   or spring mix

  1. Sauté ham and onion in oil in a 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.
  2. 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. Serve on a bed of greens and top with a poached egg.