Creole Hash - cooking recipe

Ingredients

4 tablespoons grapeseed oil
3 tablespoons unsalted butter
2 sweet potatoes (orange)
2 large carrots
1 yellow onion (sweet)
1/2 teaspoon crushed red pepper flakes
1 1/2 tablespoons dried marjoram
1/2 teaspoon cayenne
1/2 teaspoon paprika
salt & pepper
10 Brussels sprouts
8 garlic cloves
12 ounces ham
2 teaspoons molasses
1 teaspoon grapeseed oil (optional)

Preparation

Dice the sweet potatoes, carrots, and onion into small (1/4\") cubes. Chop the brussels sprouts, lengthwise, into quarters and then cut them across their centers into eighths; set the chopped brussels sprouts aside, separate from the other vegetables. Mince the garlic and add to the chipped brussels sprouts. Slice the ham into 1/4\" cubes and set aside.
Over medium-high heat in a large skillet, melt the butter in the grapeseed oil. Swirl to coat the bottom of the skillet and add the diced sweet potatoes, carrots, and onion. Sprinkle the crushed red chili flakes over the vegetables. Toss to coat in the cooking fat and saute, stirring occasionally, for 5-10 minutes or until the onions are transluscent and the potatoes and carrots start to soften a little bit.
Crushing the dried marjoram between your fingers, sprinkle over the top of the cooking vegetables along with the cayenne and paprika. Stir to coat and taste. Season with salt and pepper to taste.
Lower the heat to medium and add the chopped brussels sprouts and garlic, stirring to incorporate with the rest of the ingredients. If the skillet seems a bit dry and potatoes have started to stick, drizzle in an additional teaspoon or so of grapeseed oil. Saute the brussels sprouts leaves begin to brown. This will take an additional 2-4 minutes.
Add the ham and stir to combine. Drizzle with the molasses. Continue cooking until the small pieces of ham start to brown. Taste and re-season with salt and pepper if necessary.
Remove from heat and serve with eggs, toast, and/or lettuce cups.