Sweet Potato Hash with Caramelized Onions, Sausage and Eggs


2 large yellow onions
1 tbsp unsalted butter
1 lb Italian sausage
3 sweet potatoes
6 garlic cloves
2 stems of fresh rosemary
3 tbsp olive oil
1 tbsp kosher salt
Fresh ground black pepper
4-8 large eggs
Parmesan cheese, for serving


Preheat oven to 450F.

Chop the unpeeled sweet potatoes into small 1/2 inch thick cubes. Mince the garlic and rosemary leaves and toss together with the potatoes. Toss and mix in olive oil, salt, and pepper. Line a baking sheet with foil or parchment paper and spread out the sweet potato mixture evenly. Roast for about 30-45 minutes, or until soft and well browned.

Peel onions and cut in half, then slice thinly, and cut those slices in half. Melt butter in a cast iron skillet on medium heat, then add the butter. When it begins to foam, add the onions and sprinkle with salt. Lower heat to low, adjusting to prevent burning and cook onions for 30 minutes, or until caramelized.

Remove skins and cook sausage in another cast iron skillet to save time and brown on medium high heat. Cook until beginning to crisp on the edges. Drain excess fat.

Use a large cast iron skillet and combine all cooked ingredients. Create small wells in the mixture and crack eggs into them. Bake 10-20 minutes or until all ingredients are hot and eggs are baked.

Serve with sprinkled Parmesan cheese if desired.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s