Ham & Sweet Potato Hashbrown Omelet for One

I don't buy sweet potatoes often, because when I do, I inevitably let them go bad.  I'll eat one, or maybe two, and the rest sit in the kitchen pantry or fridge and get moldy.  I was going to try again to see if I can do better.  They are so good for you!  They have fiber and beta carotene and are supposed to be lower on the glycemic index than white potatoes.  I mean, there must be some reason that sweet potatoes are a staple in body-builders diets!  Am I right?

I'm beginning to dive into this most recent bag of sweet potatoes with this Ham & Sweet Potato Hashbrown Omelet for One.

 I'm the only one in my home who likes sweet potatoes.  I guess that's another reason they go bad in our Quirky little kitchen.  It's hard making sweet potato dishes when I'm the only sweet potato eater.

I was coming up with this recipe when I was on the way back from the grocery store.  It was my intention to make sweet potato hashbrowns. (These are the things that happen when you realize at 11:30 in the morning that you forgot to eat anything all morning and you've been up since 6:00 a.m.~~Oh, the life of a mom. . . . )

Then, I began wondering what would happen if I baked an egg inside a sweet potato.
You know how you can bake an egg inside an avocado and they're super, super yummy?  But when I was trying to come with a way in my mind, none of the ways I came up with seemed like they would work.  Sweet potatoes aren't the easiest things in the world to cut when they're raw.

My first idea was to "dig" out sweet potato to make a "hole" for the egg.  I gave up on that idea because of the reason above. . . . difficult to cut raw.  I would think darn near impossible to "make a hole" while raw.

Then I thought, "what if I made it like a twice-baked potato and then put the egg on top?"  That seemed like a lot of trouble.

Then, I thought, "I'll make the hashbrowns that I wanted and just cook it with an egg on top."  Haha. My thought processes while I'm driving. . . . .  geez!

But I wasn't done with the thought process just yet!  My thoughts then went to baking the hashbrowns with scrambled egg in muffin cups.  That didn't seem like a good idea though, because I would be the only one that would eat them and I'd end up with leftovers.  So, I started thinking of other ways I could make them.  Ramekins?  Nah.  I know!  I'll do it in a little cast iron skillet!

The more I thought of how I was going to do it, the more I realized it was basically like my Spanish Omelet that I made, except that I planned on making it with sweet potatoes instead of white potatoes. Also, since nobody else was going to eat it anyway, I could add all kinds of ingredients they wouldn't normally eat!  Red onion?  Heck, yeah!  Green onion?  Yep.  I guess everyone would eat ham and cheese. . . . . .

But, here is the final manifestation of that entire thought process. . . .


1 1/2 teaspoons olive oil
Half Sweet Potato, peeled and diced smallish
1/4 cup red onion, diced
1/4 teaspoon paprika
black pepper to taste

1 clove of garlic, minced or pressed
1/4 cup diced ham (it was actually one slice of ham, diced up)

1 stalk of green onions, snipped
1/2 oz. cheddar cheese, diced

2 eggs, beaten
1/8 teaspoon salt

1 teaspoon olive oil

Heat 1 1/2 teaspoons olive oil in small cast iron skillet (mine is about 6" in diameter~~thanks to Lynn for asking!) over medium heat until warm.
Add diced sweet potatoes and red onion.
I almost forgot to put the onions in at the same time! People kept texting me and distracting me!  

Sprinkle paprika and black pepper over sweet potato and onion.
Heat until onions are translucent and sweet potatoes are tender, stirring occasionally~~about 10 minutes.
Remove sweet potatoes and onions to a bowl.
Add minced garlic and ham to sweet potatoes and onion and stir to combine.

Mix beaten eggs, cheese and 1/8 teaspoon salt together.

Pour egg mixture over potatoes and onions.

Mix everything together.

Preheat oven to 350 degrees F.

Heat teaspoon of olive oil in small cast iron skillet over low heat.
Once oil is warm, add egg and sweet potato mixture into skillet and swirl carefully.
Sprinkle green onions on top.

Heat for 1 minute and then turn burner off.

Place cast iron skillet in preheated oven and bake for 15 minutes or until a toothpick or cake tester comes out clean.

Do you like Sweet Potatoes?  How do you like to use them?

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  1. This sounds so delish! I'd love this recipe for breakfast any day of the week!

    1. Yes, it was so yummy! And we are surprisingly actually eating more sweet potatoes now!

  2. What pan do you use? Seems to be the perfect size.

    1. That would be useful, huh? LOL It's my smallest cast iron skillet, about 6 inches in diameter.


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