Everyone knows leftovers are secretly the best part of any holiday. Okay, maybe not the best part. But leftovers are definitely a helpful antidote to the post-holiday blues. My family does ham for Easter, which means I spend the whole week after trying to come up with new ways to use all the leftovers. Ham mac and cheese is a given, but this year I wanted to mix things up a bit. In an attempt to incorporate my Easter dinner leftovers into my post-Easter breakfast, I decided to try out this sweet potato breakfast hash. I can honestly say, this leftovers-for-breakfast meal is my new favorite Easter tradition.
Sweet or Savory?
Like most breakfast lovers, I often find myself torn between the best savory and sweet options the meal has to offer. I find that this sweet potato breakfast hash is a great way to resolve the issue.
Complete with ham, peppers and onions, and avocado, this loaded breakfast hash packs in plenty of savory goodness.
Meanwhile, sweet potatoes and honey add just a touch of (completely healthy) sweetness to really bring out the best in a flavorful breakfast.
Generally, I’m not a huge ham hound outside of Easter. However, this tasty breakfast hash has me rethinking everything. Ham may just be my new favorite breakfast meat. Moreover, this recipe uses healthier, low-sodium sulfate-free ham. It may be a great way to use up leftovers, but I have a feeling I’m going to be buying some ham specifically for this recipe in the future.
Easy to Make
Looking at this loaded sweet potato breakfast hash, you may think it’d be tough to make. But I think you probably know what I’m going to say next…
Surprise! This recipe is super easy to whip up!
Just toss the diced sweet potatoes in the oven for fifteen minutes. While they’re baking, you’ll skillet cook the onions, peppers, and ham, before adding in the lightly-browned sweet potatoes. Once the ham begins to brown, remove from the heat and stir in a delicious apple cider vinegar sauce made with garlic and honey that really ties the savory-sweet flavors of this breakfast together. Finally, for the perfect finishing touch, just stir in the lemon juice and creamy, fresh avocado.
This breakfast hash is so delicious, so impressive, and so easy. Like I said, if you’re not the biggest ham hound in town, it’s great for using up leftovers you would probably be tempted to throw away otherwise. That said, if you’re really just not about ham, feel free to swap in your favorite breakfast meat, like turkey bacon, or just make this meal meatless. It has plenty of other delicious ingredients to ensure a hearty, flavorful breakfast sans meat.
Additionally, if you’re looking to bulk up this meal, try topping with a poached egg for maximum protein (and pretty Insta-worthy presentation!)
Easter has never really been my favorite holiday, but this leftovers-inspired ham hash is definitely my new favorite Easter tradition. And the best part? It’s a “tradition” I can enjoy all year long.
Yields: 6 servings | Serving Size: 1/2 cup | Calories: 186 | Fat: 11 g | Saturated Fat: 2 g | Trans Fat: 0 g | Carbohydrates: 14 g | Fiber: 4 g | Sugar: 2 g | Protein: 8 g | Cholesterol: 22 mg | Sodium: 457 mg | Smartpoints (Freestyle): 6 |
- 2 large sweet potatoes, peeled and diced small
- 3 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground white pepper
- 1 tablespoon apple cider vinegar
- 2 cloves garlic, minced
- 1 teaspoon honey
- 1/4 cup yellow onion, diced small
- 1/4 cup green bell pepper, diced small
- 8 ounces low sodium sulfate free ham, diced small
- 1 tablespoon lemon juice
- 1 avocado, peeled, pit removed, and diced small
- Preheat oven to 450 degrees. Line a baking sheet with foil.
- Toss the diced sweet potatoes, 1/2 tablespoon of the olive oil, salt, and pepper together and spread in an even layer on the baking sheet. Bake for about 15 minutes or until the potatoes are tender and just beginning to brown.
- Meanwhile, combine the apple cider vinegar, garlic, and honey in a small bowl. While whisking continuously, add 1 tablespoon of olive oil. Whisk until well combined. Set aside.
- In a large skillet on medium heat, heat the remaining olive oil. Once hot, add the onion and green pepper. Cook just until the onions begin to soften and add the ham and cooked potatoes. Continue to cook until the ham begins to brown. Remove from heat and stir in the apple cider vinegar sauce.
- Combine the lemon juice and avocado. Gently stir into the hash. Serve hot!
- OPTIONAL TIP: Top with a poached egg for extra protein and a full meal!
More Breakfast Ham Recipes:
This easy recipe is basically a mini omelet baked into a ham cup. Need I say more? These breakfast cups are cute, creative, and simple, and make a genius addition to any brunch or breakfast bar.