2 tbsp unsalted butter
2-3 yellow onions, quartered and sliced thin
salt and pepper to taste
3 large sweet potatoes, chopped into cubes
1/4 cup olive oil
1 1/2 smoked paprika
2 tbsp packed fresh rosemary leaves
4-6 large eggs
shaved Parmesan for serving
Preheat oven 450F. Line a baking sheet with foil.
Melt butter in a cast iron skillet on medium high heat. Add onions and sprinkle with salt and pepper. Lower heat and cook for about 20-30 minutes.
Toss sweet potatoes with olive oil, salt, smoked paprika, black pepper, and minced rosemary. Stir in onions.
Spread sweet potato mixture on a baking sheet and bake for about 25-40 minutes, stirring every 10 minutes, or until sweet potatoes are soft and browned.
Reduce heat to 425F and spread sweet potatoes in a cast iron skillet or 9×13 baking dish. Make small wells in the hash and crack the eggs. Sprinkle with salt and pepper and bake 10-20 minutes or until hash is hot, eggs are baked to preference.
Serve with Parmesan cheese.