1 ¾ lbs Sweet Potatoes, scrubbed and peeled, if desired, and shredded
5 Scallions, sliced, divided
1 cup diced boneless Ham, steak
1 tablespoon chopped Chipotle Pepper in Adobo Sauce
¾ teaspoon Salt
4 teaspoons Canola Oil, divided
1 cup shredded sharp Cheddar Cheese
4 large Eggs
Mix sweet potatoes, 4 scallions, ham, chipotle and salt in a large bowl until well combined.
Heat 2 teaspoons oil in a large cast-iron skillet over medium-high heat. Reduce heat to medium and add the hash, spreading in an even layer. Cook, turning occasionally, until the sweet potatoes are soft and starting to brown, 8 to 10 minutes. Drizzle the remaining 2 teaspoons oil around the edge and tilt the pan to help the oil flow under the hash. Reduce heat to medium-low and sprinkle the hash with cheese. Cover and cook until the cheese is melted, 2 to 4 minutes.
Meanwhile, coat a large nonstick skillet with cooking spray and heat over medium heat. Crack eggs into the pan. Reduce heat to medium-low and cook 5 to 7 minutes for soft-set yolks. Serve the hash topped with the eggs and sprinkled with the remaining scallion.