This would have been superb had I not overcooked the whole damn thang.
It's not hard or tricky at all, I was just doing a million things while trying to cook which is never a good thing.
wah wah wah.
It looks purty though, doesn't it?
I found this recipe via Pinterest, but the original post is on The Kitchn. I do recommend clicking over there to check it out as she/he talks more about cooking part of it ahead of time and suchness.
Sweet Potato Hash with Caramelized Onions, "Sausage," and Eggs
(I halved the whole thing, but this is the original recipe.)
2 lbs onions - about 2 large
1 tablespoon butter (I used oil to be vegan.)
1 lbs fresh Italian sausage or chorizo (I used soy Italian sausage with sun dried tomatoes and basil. YUM.)
3 lbs sweet potatoes - about 3 large - organic is best as you won't peel them.
6 large garlic cloves
4 stalks rosemary - about 1/4 cup (I used all of this as we love rosemary.)
3 tablespoons olive oil
1 tablespoon kosher salt, plus more to taste if necessary
Freshly ground black pepper
Two large eggs (I used one as I halved the recipe, but would use two next time. Eggs are not vegan, of course, but mine come from my happy, free-range ladies so we do eat them. If you did not want to use eggs, I would top this with slices of avocado and some super chunky, home made pico de gallo.)
Heat the oven to 450F. Peel the onions and cut them in half lengthwise, then cut them into thin half-moons. Cut the moons in half. (You can really cut the onions any way you prefer them.) Melt the butter/oil in a skillet over medium-high heat. When it foams up, add the onions and sprinkle lightly with salt. Lower heat slightly and cook the onions for about 30 minutes, stirring occasionally to keep from burning. Lower heat if they seem to be burning or sticking hard. Cook until they are very dark brown.
Meanwhile, put the soy sausage in another skillet over med-high heat, chopping it into fine crumbles with a spatula. (Most soy sausages will not crumble well. I just cut mine up into small pieces.) If you're using real meat, drain off the fat for sure.
While onions and sausage are cooking, chop the unpeeled sweet potatoes into cubes - small. (I would actually do this ahead of everything else. It took me longer than 30 minutes to cut 3 potatoes for some reason.) Finely mince the garlic and rosemary leaves, then toss them in a large bowl with the sweet potatoes. Toss everything with olive oil, kosher salt, and a generous dose of black pepper.
When the onions are dark brown and the sausage is crispy, stir them into the sweet potatoes as well.
Line a large baking sheet with parchment paper (or not) and spread the mixture out evenly.
Cook the potatoes for 30-40 minutes until soft and browned.
You can refrigerate the hash for up to 5 days.
Heat oven to 425
Spread a layer of the already cooked hash on to a baking sheet, small cast iron skillet, or individual ramekins. Make a small well in the hash and crack in the large eggs. Lightly salt and pepper them.
Bake for 15 minutes or until the hash is hot again and the eggs are baked. Egg whites have a tendency to look uncooked even though they are plenty cooked. Check with a fork for doneness.
IF you want to cook this all at once, like I did:
Heat the oven to 450 and cook the hash for 20 minutes.
Lower the heat to 425. Take the hash out, make the well, crack the eggs, and then cook for an additional 10-15. (I forgot to lower the heat and cooked the egg for a full 15 which was too much in that temperature oven.)
This was easy to make and yummy despite being overcooked and underdressed. I think if I had cooked it less and added that extra egg (or avocados and some interesting salsa) it would have been fabulous! Plus, who doesn't love breakfast for dinner?
Yesterday, when I showed you my new Little Free Library (which you must see), I said I'd tell you about our new rooster.
You'll have to wait for Monday, I fear. Just too much excitement for one day, hotshot.
PS St. Pat's Day tomorrow! OY!
Hope you get your Irish on.
I'll be merry-making at the Mumford and Sons show here in Austin.
You're green with envy, admit it.