Name: Ham, Asparagus, and Sweet Potato Hash
Total time: 40 min
Ingredients: 1 1/2 pounds sweet potatoes , peeled and cut into 1/2-inch cubes; 3 tablespoons vegetable oil; 1/2 teaspoon table salt; 2 cups leftover ham , chopped, plus 1/4 cup leftover ham juices; 1 red onion , halved and sliced thin; 2 garlic cloves , minced; 1/4 teaspoon cayenne pepper; 1 pound thin asparagus , trimmed and cut into 1-inch lengths; 1/4 cup minced fresh chives

Why This Recipe Works

Hash is a perfect dish for using up leftover ham, but to put a seasonal twist on the traditional potato hash, we add fresh spring asparagus to ours, and swap out regular spuds for sweet potatoes. Red onion adds even more color and flavor to a backbone of garlic and cayenne. Microwaving the potatoes means that they need only minutes in the pan to brown, and tender asparagus spears go in near the end. Fresh chives finish this springy yet satisfying dish.

Before You Begin

Serve this hash with fried or poached eggs. We like to use our Slow-Roasted Fresh Ham for this recipe, but you can substitute chopped ham steak and chicken broth for the leftover ham and its juices.

Instructions

Toss potatoes, 1 tablespoon oil, and 1/2 teaspoon salt together in large bowl. Microwave, covered, until potatoes are nearly tender, about 6 minutes, stirring halfway through microwaving.

Heat remaining 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add ham, onion, garlic, cayenne, and precooked potatoes and cook, stirring occasionally, until potatoes are spotty brown and cooked through, about 10 minutes.

Stir in asparagus and ham juices, cover, and cook until asparagus is tender, about 4 minutes. Season with salt and pepper to taste, sprinkle with chives, and serve.