Ham and Sweet Potato Hash

• 1 lb cooked ham, cut into 1/2-inch cubes
• 1 12 cups diced cooked sweet potatoes (slightly firm in texture)
• 2 medium onions (minced and sauteed in 2 tablespoons butter for 2 minutes)
• 12 large green bell pepper, finely chopped
• 12 teaspoon ground sage
• salt
• fresh ground black pepper
• 34 cup heavy cream
• 4 tablespoons butter
• 4 large eggs
• minced fresh parsley leaves

1. In a big bowl, combine the ham, sweet potatoes, onions, bell pepper, sage, salt, pepper, and cream; stir to blend.
2. With your hands, form into a large cake.
3. In a large skillet, melt half the butter over med-high heat; add the ham cake, and press down evenly with a spatula to form a compact oval cake.
4. Decrease heat to medium and cook the hash about 5 minutes or until the underside is browned and crusty.
5. Loosen the hash with the spatula and invert onto a plate.
6. Add the remaining butter to the skillet and increase the heat slightly; slide the other side of the hash into the skillet, decrease heat to medium, and cook about 5 minutes or until the other side is browned and crusty.
7. Transfer hash to a heated platter and keep warm.
8. Break the eggs gently into 1 or 2 saucepans of boiling water, poach for 2 minutes, and transfer with a slotted spoon to a clean cloth to drain.
9. Top hash with the poached eggs and sprinkle with minced parsley.

ham, potatoes, onions, green bell pepper, ground sage, salt, fresh ground black pepper, heavy cream, butter, eggs, parsley

Taken from www.food.com/recipe/ham-and-sweet-potato-hash-417256 (may not work)