Maple-Glazed Ham Steak Sweet Potato Hash

Maple-Glazed Ham Steak Sweet Potato Hash

with Brussels Sprouts and Smoky Garlic Mayo

Read more

Hearty breakfast hash for dinner! Smoky ham with a drizzle of maple on sweet potato hash brings you comforting flavours from your favourite diner.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

300 g

Ham Steaks

340 g

Sweet Potato, cubes


200 g

Green Bell Pepper

160 g

Sweet Bell Pepper

2 unit

Green Onions

6 g


170 g

Brussels Sprouts

2 tbsp

Maple Syrup

4 tbsp


(ContainsSulphites/Sulfite, Egg/Oeuf, Mustard/Moutarde)

1 tbsp

Paprika-Garlic Blend

Not included in your delivery

1 tbsp

Unsalted Butter*


3 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories900 kcal
Fat53 g
Saturated Fat11 g
Carbohydrate68 g
Sugar24 g
Dietary Fiber11 g
Protein42 g
Cholesterol120 mg
Sodium1810 mg
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat oven to 450°F and wash and dry all produce. Garlic Guide for Step 2 (dbl each for 4 ppl): 1/4 tsp mild and 1/2 tsp medium! Halve Brussels sprouts. Toss the sweet potatoes and Brussels sprouts with half the paprika-garlic blend and 2 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, flipping halfway through cooking, until golden-brown and tender, 22-23 min.


While sweet potatoes roast, core, then cut peppers into 1/2-inch pieces. Thinly slice green onion. Peel, then mince or grate garlic. Stir mayo with 1/2 tsp paprika-garlic blend and 1/4 tsp garlic (dbl both for 4 ppl) (NOTE: Reference Garlic Guide in Start Strong) in a small bowl. Pat ham steaks dry with paper towels.


Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers, remaining garlic and remaining paprika-garlic blend. Cook, stirring often, until tender-crisp, 3-4 min. Season with salt and pepper. Transfer to a plate, then wipe the pan clean.


Heat the same pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then ham steaks. Pan-fry, until golden-brown and cooked through, 2-3 min per side.** (TIP: Don't overcrowd the pan; cook the ham in two batches if needed!) Remove the pan from heat, then add maple syrup. Coat, flipping ham, until glazed all over.


When sweet potatoes and Brussels sprouts are done, add peppers to the baking sheet and toss to combine. Divide hash and ham steaks between plates. Dollop with smoky garlic mayo and sprinkle over green onions.


If desired, in Step 5, while ham cooks, heat a medium non-stick pan over medium-low heat. When hot, add 1 tbsp butter (dbl for 4 ppl) and swirl pan, until melted. Crack in two eggs (dbl for 4 ppl). Season with salt and pepper. Pan-fry, covered, until egg white is set 2-3 min. Divide between plates.