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Sweet Potato Hash with Caramelized Onions, Sausage & Eggs

December 5, 2012
by Shannon Hepburn

This recipe makes a festive breakfast or brunch dish.

For the sausage, I used Salumi’s Benito, which is Pete Colman’s take on chorizo.  When I make the dish again I’ll do the same.  I was really happy with the mix of sweet from the potato and kick of spice from the chorizo. Truthfully, this dish would be good with any sausage you choose.  Another great option would be to make this a vegetarian dish by omitting the sausage altogether or substituting with a soy based sausage.

Sweet Potato Hash with Caramelized Onions, Sausage & Eggs
  • For the hash:
  • 2 pounds onions, about 2 large
  • 1 tablespoon butter
  • table salt
  • 1 pound fresh Italian sausage or chorizo
  • 3 pounds sweet potatoes, about 3 large potatoes
  • 6 large garlic cloves
  • 4 long stalks rosemary, about 3 tablespoons 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
To serve:
  1. Heat the oven to 425°F.
  2. Peel the onions and cut them in half lengthwise, then cut them into thin half-moons.
  3. Melt the butter in a skillet over medium-high heat. When it foams up add the onions and sprinkle lightly with salt. (Don't worry if they are crammed into the pan; they will rapidly cook down.) 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 dark brown and golden.
  4. Meanwhile, 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 excess fat.
  5. While the onions and sausage are cooking, chop the unpeeled (or peeled, if you prefer) sweet potatoes into cubes that are about ½-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, kosher salt, and a generous helping of black pepper.
  6. When the onions are dark brown and the sausage is crispy, stir them together and set aside. Line a large baking sheet with foil or parchment paper, and spread out the sweet potatoes evenly. Roast the sweet potatoes for 30 to 40 minutes (roasting time depends on the size and uniformity of the sweet potato chunks, as well as the variety of sweet potato you buy) or until they are soft and browned. Stir the onion/sausage mix into the cooked potatoes.
  7. At this point you may refrigerate the hash for up to 5 days.
To serve: Heat the oven to 425°F. Spread a relatively thin layer of the (already cooked) sweet potato hash in a baking dish, such as a cast iron skillet or a 9x13-inch baking dish. You can also bake in individual ramekins. Make small wells in the sweet potatoes and crack in eggs. Sprinkle lightly with salt and pepper. Bake for 12 to 17 minutes, or until the sweet potatoes are hot and the eggs are baked through. (Test the eggs by prodding them with a fork to check the firmness of the white and the yolk; baked eggs are deceptive in that the white often looks much less cooked than it really is.) Serve immediately with an optional sprinkling of grated cheese. Serves 8