This recipe is best with chunky pieces of ham (as our deli for thick sliced). It's also a great way to use up leftovers in the fridge. Perfect topped with a fried or poached egg.
Heat a deep, heavy-bottom pan over high heat.
Add the olive oil and coat the bottom of the pan.
Add the kumara and stir to coat with oil, then sear, without stirring, until brown.
Flip the kumara and sear without stirring until brown.
Stir in the red onion, jalapenos and season with salt and pepper, turn the heat to medium-high.
Stir occasionally until the onions and chilli begin to brown, and the Kumara is a deep golden brown.
To see if the kumara is cooked, insert a knife into the centre. It should be crispy on the outside and soft on the inside.
Stir in the spring onion ham and coriander.
Taste for seasoning and squeeze in the lime juice.
Serve hot with or without eggs of your choice.
3 tablespoons olive oil
1 large kumara red or orange with skin on, cut into 2cm cubes
1 red onion, chopped
2 jalapeno chili, sliced onto rings
4 spring onions, thinly sliced
1 bunch coriander, leaves and stems roughly chopped
200g Thick sliced ham, roughly chopped