Sweet Potato and Ham Hash and an Authentic Cast Iron Skillet

Our pantry runneth over with sweet potatoes from our CSA box, and we had leftover ham from an enormous roast I made earlier in the week. Perfect ingredients for hash, and the cast iron skillet my Uncle Truman gave me a few years ago was just the thing to cook such in. It’s the kind of skillet that my grandmother used, well-seasoned and huge, and it browned the potatoes ever so crisply. Don’t skip the cider vinegar. It adds a piquant zip that compliments the sweetness of the potatoes and the saltiness of the ham. We served it with a Napa cabbage sIaw. And the leftovers are even better the next day topped with two poached eggs. Devine.

Sweet Potato and Ham Hash
Place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer 5 minutes. Drain.

Heat oil in a large cast iron skillet over medium heat. Add ham; cook 4 minutes, stirring frequently. Add bell pepper and onions; cook 2 minutes, stirring frequently. Add potatoes, salt, celery seed, pepper, and nutmeg; cook 4 minutes, gently stirring occasionally. Stir in broth and vinegar. Toss gently until liquid is absorbed.

Serves 6

6 cups 3/4" diced peeled sweet potato (about 1 1/2 pound)
2 tablespoons olive oil
1 cup diced cooked ham (about 8 ounces)
1 cup chopped bell pepper
2/3 cup chopped onions
3/4 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon freshly ground black pepper
1/8 teaspoon grated whole nutmeg
1/4 cup fat-free, less-sodium chicken broth
1 tablespoon cider vinegar

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