Breakfast hash has quickly become a recipe that I enjoy making. It is flexible based on the ingredients that I happen to have on hand and can be made ahead of time. Taking the time in the morning to chop up and bake potatoes, not to mention caramelize onions, before I eat anything is not likely to happen. This hash, when made ahead, can easily be reheated in the oven with a few eggs cracked into the pan for a breakfast ready in 15 minutes.
To make the hash ahead of time, you can use your multitasking skills. Instead of just using sautéed onions for the dish, I decided to caramelize them as a treat to my boyfriend, who lists caramelized onions as a favorite food. Since the onions take at least 30 minutes, you can brown the sausages on the stove at the same time, as well as peel and chop up the sweet potato. You then toss everything together in a large bowl before spreading it out on a baking sheet to put in the oven. The sweet potatoes gain a nice crispiness while baking with the sausage and onions.
When you want to serve the sweet potato hash, simply place it in a cast iron skillet or other oven-safe pan, and make small wells to crack the desired amount of eggs into. Bake everything together for 15-20 minutes, and a savory, nourishing breakfast is ready to go.
- 1 large onion, sliced
- 3 tbsp olive oil, divided
- 1/2 tbsp ghee
- 2 Italian sausages, diced
- 2 sweet potatoes
- 3 tbsp fresh rosemary
- Salt and freshly ground black pepper, to taste
- 3 eggs
- Preheat the oven to 425 degrees F. Line a baking sweet with parchment paper. Heat one tablespoon of olive oil and the ghee in a skillet over medium heat. Add the onions and sprinkle with salt. Cook on low heat for 30-40 minutes, until dark brown and caramelized.
- Meanwhile, peel the sweet potatoes and chop into bite-size pieces. Place into a large bowl with the remaining two tablespoons of olive oil and rosemary.
- In a separate skillet, cook the sausages until browned. Add the cooked onions and sausages to the bowl with the sweet potatoes and toss. Season with salt and pepper.
- Spread out the sweet potato mixture evenly onto the prepared baking sheet. Roast for 30-35 minutes until the potatoes are soft and browned. Either refrigerate overnight at this point or proceed to the next step.
- Place the sweet potato hash into a cast iron skillet and make three small wells to crack the eggs into. Crack eggs into the skillet and season lightly with salt and pepper. Bake for 15-18 minutes at 425 degrees F until the eggs are set.