Sweet potato skillet hash with eggs by Mama Steph

Mama Steph's sweet potato skillet hash with eggs

(KLTV) - So many words describe this skillet meal: Easy, rustic, beautiful, delicious, healthy, and quick. What's not to love? Use your favorite greens to make it the way you'll like it. I use turnip greens or baby kale, but you could use spinach or any other slivered greens! I love to use my grandfather's old cast iron skillet for this dish.

Mama Steph's sweet potato skillet hash with eggs


1 cup cubed raw sweet potato

1 cup grape or cherry tomatoes, roughly chopped

1 cup of your favorite greens, cut into thin strips

1/2 cup tomato sauce (or use chicken or vegetable broth)

2 cloves of garlic, minced (or use 2 tsp garlic paste)

1 cup diced ham

2-3 eggs


1. Place a skillet over medium heat, adding 4 TBS olive oil, and allow to warm.

2. Add the diced sweet potatoes and saute for 3 minutes, covered,

3. Add the garlic, allowing to warm for a few seconds, and then the sauce or broth and the ham.

4. Add the kale, stirring into the ingredients, and sprinkle with salt and pepper, to taste.

5. Make a small indention in the greens for the number of eggs you have, as if you're making a little nest to crack each one into, and then add the eggs.

6. If the mixture seems a bit dry, you may add water, broth or a bit more sauce. Cover and cook for just a few minutes until the eggs are at your preferred doneness, 3-4 minutes.


Speaking of sweet potatoes, remember the Golden Sweet Potato Festival as well as the Gilmer Yamboree are coming up this month!


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