Serrano & Sweet Potato Hash


1 lb sweet potatoes, peeled and cut into 1/2-inch cubes
1/4 cup olive oil, divided
1 onion, chopped
2 cloves garlic, minced
1 pkg (3 oz) Campofrio Jamon Serrano, torn
3 green onions, sliced and divided
1/4 tsp each salt and pepper
4 eggs


Prep Time: 10 minutes

Cook Time: 25 minutes

Serves: 4

Cook sweet potatoes in large pot of boiling salted water for 2 to 3 minutes or until barely tender. Drain well.

Heat 3 tbsp oil in large nonstick skillet set over medium heat; sauté onion and garlic for about 3 minutes or until onion starts to turn golden. Add sweet potatoes, Jamon Serrano and half of the green onions; cook, tossing and stirring, for 6 to 8 minutes or until potatoes are golden brown. Season with salt and pepper to taste.

Meanwhile, heat remaining oil in separate skillet set over medium-high heat. Crack eggs into skillet and cook for about 4 minutes or until whites are firm and yolks are still slightly runny.

Divide hash among 4 plates. Top with eggs and sprinkle with remaining green onions.