Units
Ingredients
- 400 grams Japanese sweet potatoes cut into ½ inch cubes
- 100 grams onions cut into ½ inch dice
- 75 grams dry-cured ham cut into ½ inch dice
- ⅓ cup water
- 2 tablespoons olive oil
- Black pepper to taste
Instructions
- Fill a large bowl with water and add vinegar or lemon juice to make it acidic (this will keep the sweet potatoes from oxidizing).
- Wash and scrub 400 grams Japanese sweet potatoes. Trim both ends off each one and then cut them into ¾-inch cubes.
- Add the cut sweet potatoes to the bowl of water.
- Drain and rinse the sweet potatoes, then add them to a nonstick skillet along with 100 grams onions, 75 grams dry-cured ham, and ⅓ cup water.
- Cover the pan with a lid and bring the water to a boil over high heat. Reduce the heat to maintain a steady stream of steam escaping from the lid, and steam the potatoes for around 7 minutes (or until a toothpick easily passes through them).
- Remove the lid and boil off any remaining water.
- Add 2 tablespoons olive oil and pan-fry the sweet potatoes until they’ve browned on one side.
- Toss the potatoes in the pan to redistribute and brown again before repeating. The goal is to caramelize about half of the surfaces of the sweet potatoes and get the ham to crisp.
- Season with Black pepper to taste, and garnish the sweet potato hash with chopped herbs like flat-leaf parsley.
Nutrition
Calories 236kcalCarbohydrates 23gProtein 4gFat 15gSaturated Fat 3gPolyunsaturated Fat 2gMonounsaturated Fat 8gTrans Fat 0.03gCholesterol 12mgSodium 181mgPotassium 411mgFiber 3gSugar 5gVitamin A 14194IUVitamin C 4mgCalcium 37mgIron 1mg