Cooking with Rena Lee

Prep Time: 50 min
Cook Time: 50 min

Yield:8

INGREDIENTS:

8 oz pkg	diced smoked lean ham
1	sweet onion, finely chopped
1 tbsp	olive oil
2	sweet potatoes, peeled and cut into 1/4in cubes
1	garlic clove, minced
12 oz pkg	uncooked frozen, shelled edamame (green soybeans)
12 oz pkg	frozen whole kernel corn
1/4 cup	chicken broth
1 tbsp	fresh thyme, chopped
1/2 tsp	kosher or table salt
1/2 tsp	freshly ground pepper
1/2 tsp	white vinegar
8	large eggs
	fresh arugula

DIRECTIONS:

Saute ham and onion in hot oil in a nonstick skillet over medium-high heat 6-8 minutes or until onion is tender and ham is lightly browned. Stir in sweet potatoes, and saute 5 minutes. Add garlic; saute 1 minute.
Stir in edamame and next 3 ingredients. Reduce heat to medium. Cover and cook, stirring occasionally, 10-12 minutes or until potatoes are tender. Stir in salt and pepper.
Add water to a depth of 3 inches in a large saucepan. Bring to a boil; reduce heat, and maintain at a light simmer. Add 1/2 tsp white vinegar. Break eggs, and slip into water, 1 at a time, as close as possible to surface.
Simmer 3-5 minutes or to desired degree of doneness. Remove with a slotted spoon. Trim edges, if desired.
Serve poached eggs over hash with fresh arugula.