Sweet Potato Hash with Caramelized Onions, Sausage and Eggs, a make-ahead brunch
By Faith Durand
The entire thing is made ahead. (No chopping sweet potatoes at 9 a.m.) In the morning you spread the refrigerated hash in a big pan, and crack a few eggs on top. Slide it into a hot oven, and go make coffee. When you come back, the potatoes will be hot and crisped, and the eggs just baked. Easy, nourishing, delicious -- your kitchen will smell amazing, and you'll be ready to serve a crowd.
This recipe is also very vegetarian-friendly. You can leave the sausage out entirely, or substitute Soyrizo or another vegetarian sausage. And it's flexible; the proportions are all quite forgiving.
A couple other small notes: I leave the potato skins on, for convenience and for flavor, so that's a good reason to use organic potatoes. If you can find Italian sausage with fennel seed, scoop it up for this dish; it's delicious with the sweet potatoes.
This feeds at least eight, and I think it really could be stretched to more, depending on how many eggs you bake, and what else is served.
SWEET POTATO HASH WITH CARAMELIZED ONIONS, SAUSAGE AND EGGS
Heat the oven to 450 F. Peel the onions and cut them in half lengthwise, then cut them into thin half-moons. Cut the half-moons in half. Melt the margarine 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 lower the heat if they seem to be burning. Cook them until they are very dark brown.
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 at least 15 minutes, or until it is cooked through and quite crispy. Drain away any excess fat.
While the onions and sausage are cooking, chop the unpeeled sweet potatoes into cubes that are about 1/2-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.
Refrigerate the cooled hash for up to 5 days.
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 9- by 13-inch baking dish. You can also bake in individual ramekins. Make small wells in the sweet potatoes and crack in large eggs. Sprinkle lightly with salt and pepper.
Bake for 15 to 20 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 shavings or sprinkles of pareve cheese, if desired.
(Faith Durand is managing editor of TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to firstname.lastname@example.org.)
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© 2013, APARTMENT THERAPY. Distributed by Tribune Media Services Inc.