- 4 tablespoons olive oil, divided
- 2 1/2 cups 1/3-inch cubes peeled red-skinned sweet potato (yam)
- 2 cups 1/2-inch cubes ham
- 1 large white onion, chopped (about 1 1/2 cups)
- 1/4 cup Dijon mustard with horseradish
- 2 cups coarsely chopped watercress tops plus 4 sprigs for garnish
- 4 large eggs
- Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Add yam cubes; cover and cook 5 minutes. Mix in ham, onion, and mustard. Cover and cook until yam is tender and bottom of hash begins to brown, about 8 minutes. Sprinkle with pepper. Using spatula, turn hash over in portions and press to compact. Cook uncovered until golden, turning and pressing occasionally, about 10 minutes longer. Stir in chopped watercress until wilted, about 1 minute.
- Meanwhile, heat remaining 1 tablespoon oil in another large nonstick skillet over medium-high heat. Crack eggs into skillet and cook until whites are firm but yolks are still runny, about 3 minutes.
- Divide hash among 4 plates. Top with eggs. Garnish with watercress sprigs.