Sweet Potato Hash with Sausage and Baked Eggs
Adapted From The Kitchn
This was excellent, definitely not a weeknight meal but weekend or a big brunch? Very doable and worth all the work. It said it served 8 and they aren't lying. I made a full batch for our family and then then put half of the hash in the freezer for later. It was plenty for my family this way.
2 pounds onions, about 2 large, French cut and then cut in half
1 tablespoon unsalted butter
Table salt
1 pound fresh Italian sausage
3 pounds sweet potatoes, about 3 large potatoes, cut into 1/2 inch cubes
6 large garlic cloves
1 tbs fresh rosemary chopped or herbes de provence
1 1/2 tablespoons olive oil
2 tsp kosher salt, plus more to taste if necessary
Freshly ground black pepper
To serve:
Large eggs
Kosher salt and freshly ground black pepper
To make the hash:
Heat the oven to 450°F.
In a large skillet, add in the butter and when it foams up 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. Looking for translucent but soft.
Meanwhile, put the sausage in another skillet and brown over medium-high heat, chopping it up into fine crumbles with a spatula until about 70% cooked.
Drain away any excess fat.
While the onions and sausage are cooking, chop the peeled sweet potatoes.
Finely mince the garlic and rosemary/herbes de Provence 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.
Stir onions and sausage into the sweet potatoes as well.
Line a large baking sheet with foil and spread out the sweet potatoes evenly.
Roast the sweet potatoes for 30 to 45 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.
Make small wells in the sweet potatoes and crack in large eggs. Sprinkle lightly with salt and pepper.
Bake for 7 minutes (you might be tempted to cook longer but they won't be a nice soft or runny egg if you do. Carry over cooking is a big deal).
This was excellent, definitely not a weeknight meal but weekend or a big brunch? Very doable and worth all the work. It said it served 8 and they aren't lying. I made a full batch for our family and then then put half of the hash in the freezer for later. It was plenty for my family this way.
2 pounds onions, about 2 large, French cut and then cut in half
1 tablespoon unsalted butter
Table salt
1 pound fresh Italian sausage
3 pounds sweet potatoes, about 3 large potatoes, cut into 1/2 inch cubes
6 large garlic cloves
1 tbs fresh rosemary chopped or herbes de provence
1 1/2 tablespoons olive oil
2 tsp kosher salt, plus more to taste if necessary
Freshly ground black pepper
To serve:
Large eggs
Kosher salt and freshly ground black pepper
To make the hash:
Heat the oven to 450°F.
In a large skillet, add in the butter and when it foams up 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. Looking for translucent but soft.
Meanwhile, put the sausage in another skillet and brown over medium-high heat, chopping it up into fine crumbles with a spatula until about 70% cooked.
Drain away any excess fat.
While the onions and sausage are cooking, chop the peeled sweet potatoes.
Finely mince the garlic and rosemary/herbes de Provence 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.
Stir onions and sausage into the sweet potatoes as well.
Line a large baking sheet with foil and spread out the sweet potatoes evenly.
Roast the sweet potatoes for 30 to 45 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.
Make small wells in the sweet potatoes and crack in large eggs. Sprinkle lightly with salt and pepper.
Bake for 7 minutes (you might be tempted to cook longer but they won't be a nice soft or runny egg if you do. Carry over cooking is a big deal).
Visit the original site since this recipe, up to the finished hash part, can be made ahead of time.
agreed. this was fantastic. wish the groundhogs didn't tear up our sweet potatoes or else we'd make this A LOT!
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