Sausage & Egg Sweet Potato Hash2014-01-25
- Servings : 8
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
We all know brunch is the best meal of the day! This delicious dish will require a bit of prep work, chopping up all your potato and sausage is best left the night before
2 pounds onions, about 2 large
1 tablespoon unsalted butter
1 pound fresh Italian sausage or chorizo
3 pounds sweet potatoes, about 3 large potatoes, ideally organic
6 large garlic cloves
4 long stalks rosemary, about 1/4 cup of leaves
3 tablespoons olive oil
1 tablespoon kosher salt, plus more to taste if necessary
Freshly ground black pepper
Kosher salt and freshly ground black pepper
Parmesan cheese, to serve
To make the hash:
Heat the oven to 450°F. Peel the onions and cut them in half lengthwise, then cut them into thin half-moons. Cut the half-moons in half. Melt the butter in a skillet over medium-high heat. Add the onions and sprinkle lightly with salt. Lower the heat slightly and cook the onions for about 30 minutes, stirring occasionally, and lowering the heat if they seem to be burning. Cook them until they are very dark brown.
Put the sausage in another skillet and brown over medium-high heat, chopping it up into fine crumbles with a spatula. Cook the sausage for about 10 minutes, or until it is browned and beginning to crisp. Drain away any fat
While the onions and sausage are cooking, chop the unpeeled sweet potatoes into cubes that are about 1/2-inch to a side. Finely mince the garlic and rosemary leaves, and toss them in a large bowl with the sweet potatoes. Toss with the olive oil, salt, and black pepper.
When the onions are dark brown and the sausage is crispy, stir these into the sweet potatoes as well. Line a large baking sheet with foil or parchment paper. Roast the sweet potatoes for 30 to 45 minutes or until they are soft and browned.
Refrigerate the cooled hash for up to 5 days. This will be the best brunch ever!
Heat the oven to 425°F. Spread a thin layer of the sweet potato hash in a baking dish, such as a cast iron skillet or a 9×13-inch baking dish. You can also bake in individual ramekins. Make small wells in the sweet potatoes and crack in large eggs. Sprinkle lightly with salt and pepper.
Bake for 15 to 20 minutes, or until the sweet potatoes are hot and the eggs are baked through. Voila… Yum!