Ham Hash With Sweet Potatoes & Thyme

Ingredients

• 1 tablespoon dijon mustard 
• 2 tablespoons parsley fresh chopped
• 1 pound ham cut into 1/2-inch dice
• 2 tablespoons catsup 
• 2 tablespoons olive oil 
• 1 large onion cut into 1/2-inch dice
• 1 pound potatoes cut into 1/2-inch dice
• 4 servings salt and pepper black freshly ground
• 0.5 pound sweet potatoes cut into 1/2-inch dice
• 0.5 teaspoon thyme leaves dried

Equipment

• bowl
• frying pan
• baking sheet

Directions

1. Heat 2 Tbs. oil over low heat in a 12-inch non-stick skillet (so potatoes don't stick). While skillet heats, prepare onion and ham as directed above. A few minutes before cooking, increase heat to medium-high. When oil starts to send up wisps of smoke, add onion and ham; cook, stirring often, until golden brown, 7 to 8 minutes. Meanwhile, dice potatoes and toss with remaining oil.
2. Transfer ham mixture to a bowl and reserve.
3. Add potatoes to empty skillet; cook, stirring only occasionally so they form a golden-brown crust, about 10 minutes. As potatoes cook, mix ketchup, mustard, dried thyme, fresh parsley and 2 Tbs. of water. (Recipe can be prepared to this point up to 2 hours ahead.
4. Spread hot potatoes on a large lipped cookie sheet; cover when cool. Return skillet to medium-high; add potatoes and re-crisp.)
5. Return reserved ham mixture to skillet; stir in ketchup mixture, then season with salt and pepper. Cook, stirring frequently, until hash has nicely browned, about 5 minutes longer.