Sweet Potato-and-Edamame Hash

Sweet Potato-and-Edamame Hash
Photo by Beth Dreiling-Hontzas, Ralph Anderson

Ingredients

  • ¼ cup chicken broth
  • ¼ cup chicken broth
  • 1 tablespoon chopped fresh thyme
  • ½ teaspoon freshly ground pepper
  • ½ teaspoon kosher or table salt
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • + 15 more ingredients
    • 1 tablespoon olive oil
    • 1 sweet onion, finely chopped
    • 1 (12-oz.) package uncooked frozen, shelled edamame (green soybeans)
    • 1 sweet onion, finely chopped
    • 1 (12-oz.) package frozen whole kernel corn
    • 1 (12-oz.) package uncooked frozen, shelled edamame (green soybeans)
    • 2 sweet potatoes, peeled and cut into 1/4-inch cubes
    • 1 (12-oz.) package frozen whole kernel corn
    • 2 sweet potatoes, peeled and cut into 1/4-inch cubes
    • 1 (8-oz.) package diced smoked lean ham
    • 1 (8-oz.) package diced smoked lean ham
    • 1 tablespoon chopped fresh thyme
    • ½ teaspoon freshly ground pepper
    • ½ teaspoon kosher or table salt
    • 1 garlic clove, minced

1. Sauté ham and onion in hot oil in a nonstick skillet over medium-high heat 6 to 8 minutes or until onion is tender and ham is lightly browned. Stir in sweet potatoes, and sauté 5 minutes. Add garlic; sauté 1 minute. Stir in edamame and next 3 ingredients. Reduce heat to medium. Cover and cook,...

View full recipe at My Recipes

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