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“In 'The Glory of Southern Cooking' by James Villas”
1hr 12mins

Ingredients Nutrition


  1. In a big bowl, combine the ham, sweet potatoes, onions, bell pepper, sage, salt, pepper, and cream; stir to blend.
  2. With your hands, form into a large cake.
  3. In a large skillet, melt half the butter over med-high heat; add the ham cake, and press down evenly with a spatula to form a compact oval cake.
  4. Decrease heat to medium and cook the hash about 5 minutes or until the underside is browned and crusty.
  5. Loosen the hash with the spatula and invert onto a plate.
  6. Add the remaining butter to the skillet and increase the heat slightly; slide the other side of the hash into the skillet, decrease heat to medium, and cook about 5 minutes or until the other side is browned and crusty.
  7. Transfer hash to a heated platter and keep warm.
  8. Break the eggs gently into 1 or 2 saucepans of boiling water, poach for 2 minutes, and transfer with a slotted spoon to a clean cloth to drain.
  9. Top hash with the poached eggs and sprinkle with minced parsley.

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