Sweet Potato, Corn and Edamame Hash

This seasonal dish is a crowd pleaser and makes a fantastic addition to any buffet. To serve for brunch, plate over a fresh bed of arugula and top with a poached egg. 1 sweet onion, diced- rough chop (we used maui onions, but yellow onion will work) 1 tbsp olive oil 2 (or 4 small) large sweet potatoes, peeled and cut into 1/4 in cubes 8-10 oz of diced smoked ham 1-2 garlic cloves, minced 1 12 oz package uncooked frozen shelled edamame 1 12 oz package frozen whole kernel corn 1/4 cup chicken broth 1 tbsp chopped fresh thyme 1/2 tsp kosher salt 1/2 tsp freshly ground pepper Saute ham and onion in hot oil in a skillet over medium heat-high heat. (I prefer to use a large cast iron skillet but a standard non-stick skillet will work). Sautee for approx 6-8 minutes or until onion is tender and ham is lightly browned. Stir in cubed sweet potatoes, and sauté for additional 5 minutes. Add garlic and sauté for 1 minute max. Stir in edamame and remaining three ingredients. Reduce heat to medium-low. Cover and cook, stirring occasionally 10-12 minutes or until sweet potatoes are tender. Add salt and pepper.