Sweet Potato Hash With Caramelized Onions, Sausage, and Eggs

Make this hash ahead of time, and then heat in the oven with the eggs dropped in when it’s time for brunch
Sweet Potato Hash

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This hearty hash makes the most comforting brunch dish.

This recipe is courtesy of The Kitchn.

8
Servings
431
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Pounds yellow onions
  • 1 Tablespoon unsalted butter
  • 1 Pound fresh Italian sausage or chorizo
  • 3 Pounds sweet potatoes
  • 6 garlic cloves
  • 2 sprigs fresh rosemary
  • 3 Tablespoons olive oil
  • 1 Tablespoon kosher salt, plus more to taste
  • Freshly ground black pepper
  • 8 eggs
  • Parmigiano-Reggiano cheese, to serve

Directions

Heat the oven to 450 degrees F.

Peel the onions and cut them into thin half-moons. Cut the half-moons in half.

Melt the butter in a skillet over medium-high heat. When it foams, add the onions and sprinkle with salt. Lower the heat and cook the onions for 30 minutes, stirring occasionally. Cook them until they are very dark brown and caramelized.

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 browned and beginning to crisp. Drain away any excess fat.

While the onions and sausage are cooking, chop the unpeeled sweet potatoes into ½-inch cubes. 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 a generous helping of black pepper.

When the onions are dark brown and the sausage is beginning to get crispy, stir these into the sweet potatoes. Line a large baking sheet with foil, and spread out the sweet potato mixture evenly. Roast the sweet potatoes for 30-45 minutes, until they are soft and browned. If not serving immediately, cool the hash and refrigerate for up to 3 days.

Spread a thin layer of the sweet potato hash in a baking dish or cast iron skillet. Make small wells in the sweet potatoes and crack in large eggs. Sprinkle lightly with salt and pepper.

Bake for 10-20 minutes, until the sweet potatoes are hot and the eggs are cooked through. Serve immediately, with shavings of Parmigiano-Reggiano cheese, as desired.

Nutritional Facts

Total Fat
26g
37%
Sugar
9g
10%
Saturated Fat
9g
38%
Cholesterol
60mg
20%
Carbohydrate, by difference
28g
22%
Protein
21g
46%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
25µg
28%
Calcium, Ca
84mg
8%
Choline, total
7mg
2%
Fiber, total dietary
6g
24%
Fluoride, F
1µg
0%
Folate, total
5µg
1%
Iron, Fe
2mg
11%
Magnesium, Mg
11mg
3%
Phosphorus, P
40mg
6%
Sodium, Na
797mg
53%
Water
92g
3%

Sweet Potato Shopping Tip

Only buy potatoes that are firm, intact, and without any sprouts or green parts.

Sweet Potato Cooking Tip

Potatoes oxidize quickly; have a bowl full of cold water to put your potatoes after cutting them in order stop them from oxidizing.