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1 medium sweet potato (about 1 pound)
6 tablespoon butter or margarine
1 pound ham
8 poached eggs
1/2 teaspoon ground white pepper
4 tablespoon sour cream
1 teaspoon salt
1. Preheat oven to 250F.
2. Wash but don't peel the sweet potato. Shred potato on fine blade of a shredder or food processor. Place in mixing bowl and set aside.
3. Finely chop ham; pulse using puree blade of food processor. Add ham to the shredded potato. Add salt and pepper and mix well.
4. Heat 1 tablespoon butter in a non-stick 6-inch skillet over medium heat. Add one-quarter of the potato-ham mixture.
5. Cook about 4 minutes, pressing down gently to compact the hash as it cooks. Flip the hash patty and cook another 5 minutes. Add more butter if necessary.
6. Repeat with remaining mixture; add more butter to skillet as needed. As each hash patty is done, transfer to oven to keep warm.
7. Place 2 poached eggs on each serving. Garnish with a dollop of sour cream.
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