Sweet Potato Breakfast Hash

March 2013

Aside from being delicious, there are a few reasons this skillet of hash could easily become a brunch staple:

Breakfast Hash

1. The sweet potatoes and chorizo tap into that perfect brunch harmony of sweet and savory.

2. Most of the legwork happens the night before, meaning the morning of brunch is a little less involved, and maybe even allows you to sleep in just a tad longer.

3. The skillet is blank canvas. Once you understand the general idea of the hash, you’ll be able to tweak it according to your whims and fancies. Maybe some bacon instead of sausage? Maybe some white beans and kale in the heart of winter (which is eternal because this winter is never ending)? Maybe some chunks of polenta? There are so many possibilities- soon you’ll be having hash for breakfast, lunch and dinner!

Sweet Potato Hash

Sweet Potato Hash with Caramelized Onions, Chorizo & Eggs
Recipe from the Kitchn

serves 8


2 large red onions, peeled and sliced
1 Tablespoon unsalted butter

Table salt
1 pound fresh Italian sausage or chorizo (4 links)

3 large, organic sweet potatoes
6 large garlic cloves
4 long stalks rosemary, about 1/4 cup of leaves
3 Tablespoons olive oil
1 Tablespoon kosher salt, plus more to taste if necessary
Freshly ground black pepper

To Serve

Large eggs
Kosher salt and freshly ground black pepper
Parmesan cheese, to serve

Directions for the Hash

Heat the oven to 450°F.

Melt the butter in a skillet over medium-high heat. 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. 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 about 10 minutes, or until it is browned and beginning to crisp. Drain away any excess fat.

While the onions and sausage are cooking, thickly slice the sweet potatoes.

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.

When the onions are dark brown and the sausage is crispy, stir these into the sweet potatoes as well.

Line a large baking sheet with foil or parchment paper, 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.

Refrigerate the cooled hash for up to 5 days.

Directions for Serving

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 9×13-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 your favorite salty cheese, if desired.

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