Nutrition: 500 Calories | 32.6g Net Carbs | 31.4g Protein | 24.6g Total Fat
A sweet take on a traditional breakfast dish, this recipe for sweet potato scramble with ham and caramelized onions will satisfy the whole family.
In our house, we love a good breakfast. Often, weekend mornings start with a big breakfast. And, we have breakfast for dinner once a week. When I received sweet potatoes in my weekly vegetable bag, I was so excited. I knew it was perfect for a scramble. A fun, sweet twist on the traditional scramble, ham is the perfect compliment to the sweet potatoes and caramelized onions. Also, aren’t these potatoes beautiful. I was so pleasantly surprised when I cut them open to find a brilliant purple. And my girls were amazed too. The potatoes do brown up when you cook them, but they stay purple on the inside. I’ve had purple beans and purple bell peppers before, but they turn green when you cook them. These purple potatoes are fun to cook and eat.
Peel and Cube the Sweet Potatoes
This recipe starts off with prepping your potatoes. So, peel them, and then cut them into cubes. I cut them into about half inch cubes for quicker cooking. Having smaller cubes also helps you sure you get a little bit of everything in every bite.
Sauté the Sweet Potatoes
To get perfectly crispy sweet potatoes, you need to pan fry them all by themselves. First, heat a large non-stick pan on the stove over medium-high heat. The pan needs to be large enough to have a single layer of potatoes. When the pan is hot, add one tablespoon of coconut oil to the pan. Then, add the cubed sweet potatoes and toss them to coat them in the oil. Season the potatoes with salt and pepper, and stir them again. Spread out the potatoes in an even layer. Fry the sweet potatoes, stirring occasionally, until they are golden and crispy on the outside and soft on the inside. It takes about 15 minutes.
Dice an Onion and Cube the Ham
While the potatoes are cooking in the pan, prepare your onion and ham. First, cut up an eight ounce ham steak into cubes about the same size as the sweet potatoes. Then, dice up one medium onion.
Here’s a great video on dicing onion like a pro.
Sauté the Onion and Ham
Once the potatoes are fully cooked, remove them from your pan. Turn the heat down to medium. Then, add half a tablespoon of coconut oil to the pan along with diced onion. Season the onion with salt and pepper and sauté for about five minutes until they start to soften and turn color. Next, add the cubed ham to the pan with onion. Caramelize the onions and ham for about five more minutes. If your kids don’t like onions, sauté them separately from the ham. Then, add them as a topping for those who enjoy them.
Scramble the Eggs
While the onions and ham are cooking, whisk together ten eggs with two tablespoons of water. When the onions and ham have finished caramelizing, remove them from the pan. Finally, add half a tablespoon of coconut oil to the pan and the eggs. Scramble the eggs gently, stirring them constantly with a rubber spatula. When they are almost cooked through, turn off the heat. Continue to stir, and let the residual heat finish cooking the eggs.
Combine the Eggs, Sweet Potatoes, Ham & Onions and Add Cheese
The final step is to put everything back in the pan. Stir the sweet potatoes, ham, onion, and eggs together until it’s evenly mixed. Then, spread it in an even layer and sprinkle cheese on top. Once the cheese melts, it’s time to serve your sweet potato scramble and enjoy.
Other recipes to check out: Bacon & Cheese Eggs Cups with Ham, Scrambled Egg Casserole, and Low Carb Breakfast Burrito.
Delightful Sweet Potato Scramble with Ham and Caramelized Onions
A sweet take on a traditional breakfast dish, this recipe for sweet potato scramble with ham and caramelized onions will satisfy the whole family.
Total Time: 40 min
Prep Time: 10 min
Cook Time: 30 min
Ingredients
- 2 Large Sweet Potatoes (about 1.25 lbs)
- 8 oz Ham Steak
- 1 Medium Onion
- 10 Eggs
- 2 Tbsp Water
- 2 Tbsp Coconut Oil, divided
- Salt and Pepper to taste
- 1/2 Cup Finely Shredded Cheese
Directions
- Peel the sweet potatoes, and cut them into 1/2 inch cubes.
- Heat 1 tablespoon coconut oil over medium-high heat in a large non-stick pan. When the pan is hot, add the cubed potatoes. Stir to coat the potatoes in oil. Season with salt and pepper, and stir again. Spread out the potatoes into one even layer in the pan. Sauté, stirring occasionally, until the potatoes are golden and crispy, about 15 minutes.
- While the potatoes are cooking, cut the ham steak into 1/2 inch cubes. Then, dice the onion.
- When the potatoes are fully cooked remove them from the pan, and set aside. Turn the heat down to medium, and add 1/2 a tablespoon of coconut oil to the pan with the diced onion. Season the onion with salt and pepper.
- Sauté the onions for about 5 minutes until they start to soften and change color. Add the cubed ham to the pan. Sauté the onions and ham until they caramelize, about 5 minutes.
- While the onions and ham are cooking, whisk together the eggs and water. When the onion and ham are caramelized, removed them from the pan. Add 1/2 a tablespoon of coconut oil to the pan, and then pour the eggs in. Gently scramble the eggs stirring constantly. Turn the heat off when they are almost done, and let the residual heat finish cooking the eggs.
- Add the potatoes, ham and onions back to the pan with the eggs. Stir everything together, and then top it with the cheese. Serve and enjoy.
Nutrition:
Yield: 4 servings, Serving Size: 1/4 of the pan
Amount Per Serving: Calories: 500, Total Fat: 24.6g, Saturated Fat: 12.7g, Cholesterol: 504.2mg, Sodium: 932.7mg, Carbohydrates: 38g, Fiber 5.4g, Sugars: 13.3g, Protein 31.4g
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