Sweet Potato Hash with Sausage and Eggs

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Sweet Potato Hash with Caramelized Onions, Sausage & Eggs
serves 8

2 pounds onions, about 2 large
1 tablespoon unsalted butter
Table salt
1 pound fresh Italian sausage or chorizo
3 pounds sweet potatoes, about 3 large potatoes, ideally organic
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 (optional)

To make the hash:
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 butter 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 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, 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.

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.

To serve:
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 Parmesan cheese, if desired.

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