Categories: Breakfast 
      Yield: 4 servings 
  
      1 md Sweet potato (about 1 lb)           6 tb Butter or margarine 
      1 lb Ham                                 8    Poached eggs 
    1/2 ts Ground white pepper                 4 tb Sour cream 
      1 ts Salt                            
  
  PREHEAT OVEN TO 250F. Wash but don't peel the sweet potato. Shred potato on 
  fine blade of a shredder or food processor. Place in mixing bowl and set 
  aside. Finely chop ham; pulse using puree blade of food processor. Add ham 
  to the shredded potato. Add salt and pepper and mix well. Heat 1 tablespoon 
  butter in a non-stick 6-inch skillet over medium heat. Add one-quarter of 
  the potato-ham mixture. Cook about 4 minutes, pressing down gently to 
  compact the hash as it cooks. Flip the hash patty and cook another 5 
  minutes. Add more butter if necessary. Repeat with remaining mixture; add 
  more butter to skillet as needed. As each hash patty is done, transfer to 
  oven to keep warm. Place 2 poached eggs on each serving. Garnish with a 
  dollop of sour cream. 
   
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK