Ham and Sweet Potato Hash with Fried Eggs

Ingredients

• Dijon mustard

  Grey poupon

  ¼ cup or 62g

• Horseradish

  Prepared

  1 tbsp or 15g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Watercress

  Raw

  2 cup, chopped or 68g

• Onions

  Raw

  1 ½ cup, chopped or 240g

• Sweet potato

  Raw, unprepared

  2 ½ cup, cubes or 333g

• Pork leg

  Ham, fresh, separable lean and fat, cooked, roasted

  2 cup, diced or 270g

• Egg

  Whole, fresh eggs

  4 extra large or 224g

Directions

1. Peel and cut sweet potatoes into 1/3-inch cubes. Mix together mustard and horseradish.
2. Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Add sweet potato cubes; cover and cook 5 minutes. Mix in ham, onion, and mustard. Cover and cook until yam is tender and bottom of hash begins to brown, about 8 minutes. Sprinkle with pepper. Using spatula, turn hash over in portions and press to compact. Cook uncovered until golden, turning and pressing occasionally, about 10 minutes longer. Stir in chopped watercress until wilted, about 1 minute.
3. Meanwhile, heat remaining 1 tablespoon oil in another large nonstick skillet over medium-high heat. Crack eggs into skillet and cook until whites are firm but yolks are still runny, about 3 minutes.
4. Divide hash among 4 plates. Top with eggs. Garnish with watercress sprigs.

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