· 1 sweet potato (about 10 ounces), diced (or leftover roasted sweet potatoes)· 1 yellow potatoes (about 10 ounces), diced (or leftover roasted potatoes)· 1 tablespoon oil· 1 large onion, diced· 1 bell pepper, diced· 1-½ cup leftover ham, diced fine· 2 teaspoons chili powder· 1 teaspoon garlic powder· 1/2 teaspoon salt· 1/2 teaspoon pepper· 1-2 tablespoons butter or ghee· Sea salt and freshly ground pepper, to taste· 4-5 eggs, fried
Step 1Add diced potatoes to a medium pot. Cover with water and add a pinch of salt. Bring to a boil and let cook until potatoes are just tender, about 5-7 minutes. Drain and rinse with cold water. Skip this step if using leftover roasted potatoes.Step 2Meanwhile heat oil in a large well seasoned cast iron or nonstick skillet over medium heat. Add onion and pepper, and cook until softened, about 8 minutes. Add diced ham and cook until it begins to get crispy. Stir in chili powder, garlic, salt and pepperStep 3Move the mixture to the edges of the pan and melt the butter. Add the potatoes, and cook until starting to get crispy. Flip the potatoes with a spatula and cook on the other side.Step 4Stir hash together and season to taste with additional salt and pepper.Step 5Serve and top with a fried egg, if desired.