Sweet Potato-and-Edamame Hash

• Produce

  • 1 None garlic clove
  • 1 None sweet onion
  • 2 None sweet potatoes, peeled and cut into 1/4-inch cubes
  • 1 tbsp Thyme, fresh

• Canned Goods

  • 1/4 cup Chicken broth

• Baking & Spices

  • 1/2 tsp Kosher or table salt
  • 1/2 tsp Pepper, freshly ground

• Oils & Vinegars

  • 1 tbsp Olive oil

• Other

  • 1 none (12-oz. package frozen whole kernel corn

Found on myrecipes.com

Description

Directions

• Sauté ham and onion in hot oil in a nonstick skillet over medium-high heat 6 to 8 minutes or until onion is tender and ham is lightly browned. Stir in sweet potatoes, and sauté 5 minutes. Add garlic; sauté 1 minute. Stir in edamame and next 3 ingredients. Reduce heat to medium. Cover and cook, stirring occasionally, 10 to 12 minutes or until potatoes are tender. Stir in salt and pepper. Note: We tested with Birds Eye Steamfresh Super Sweet Corn. Note: Nutritional analysis does not include arugula or poached egg.