Ham And Sweet Potato Hash

• 3/4 pound cooked lean ham, cut into 1/4-inch dice
• 1 pound sweet potatoes, cooked, peeled and cut into 1/2-inch dice
• 1 small onion, peeled and cut in small dice
• 1/2 medium green bell pepper, stemmed, seeded, deribbed and cut in small dice
• 1/2 cup heavy cream
• 2 large eggs
• 1 tablespoon chopped fresh sage or 1 teaspoon dried sage
• Freshly ground black pepper to taste
• 3 tablespoons unsalted butter

1. In a large bowl combine ham, potatoes, onion and green pepper.
2. In a small bowl, whisk together cream, eggs, sage and pepper and add to the ham mixture.
3. Preheat broiler.
4. In a medium-sized skillet, melt 1 1/2 tablespoons of the butter over high heat.
5. When almost brown, add the hash, reduce the heat to medium and cook for 4 minutes, gently shaking the pan occasionally to loosen the hash at the bottom.
6. To brown the top, invert hash into an overproof dish and place under broiler for 3 to 5 minutes.

lean ham, sweet potatoes, onion, green bell pepper, heavy cream, eggs, fresh sage, freshly ground black pepper, unsalted butter

Taken from cooking.nytimes.com/recipes/1323 (may not work)