Sweet Potato Hash (4 servings) 4 Tablespoons olive oil 2 and 1/2 cups peeled red-skinned sweet potato (yam) - cubed 2 cups ham (or turkey) - cubed 1 large white onion - chopped 1/4 cup Dijon mustard with horseradish 2 cups coarsely chopped watercress tops plus 4 sprigs for garnish 4 large eggs Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Add yam cubes; cover and cook 5 minutes. Mix in ham, onion, and mustard. Cover and cook until yam is tender and bottom of hash begins to brown, about 8 minutes. Sprinkle with pepper. Using spatula, turn hash over in portions and press to compact. Cook uncovered until golden, turning and pressing occasionally, about 10 minutes longer. Stir in chopped watercress until wilted, about 1 minute. Meanwhile, heat remaining 1 tablespoon oil in another large nonstick skillet over medium-high heat. Crack eggs into skillet and cook until whites are firm but yolks are still runny, about 3 minutes. Divide hash among 4 plates. Top with eggs. Garnish with watercress sprigs. Note From Recipe Submitter: I have the best results when I chop the sweet potato into 1/3-inch cubes and the ham into 1/2-inch cubes. For the onion, you should have about 1 and 1/2 cups when it's chopped. If you don't have watercress, you can use spinach instead. Great for Thanksgiving leftovers! It gives a whole new life to those yams and ham in the refrigerator the day after a holiday meal. Mr Breakfast would like to thank HollyMartel for this recipe. Recipe number 1899. Submitted 11/20/2006.