Breakfast is a luxury for me these days, which makes me SO sad because it’s my favorite meal. Unfortunately, because I’m a go-go-go person and like to maximize the little sleep I do get, I rarely have time to eat a real breakfast, let alone a lazy Sunday brunch. It’s unacceptable that I’m so inexperienced at making my favorite foods. So, a couple of Sundays ago, I was determined to make brunch happen. Never mind that it was almost 3pm and we had to rush out in 2 hours–we were going to sit down and eat brunch.
I was inspired by a recipe for Sweet Potato Hash with Caramelized Onions, Sausage & Eggs on the Kitchn. I get extremely excited when I see recipes for pretty much anything topped with a runny egg, but sweet potato, onion, sausage? Music to my ears. Because of our time constraints (facial appointment, holla!), I made a slightly quicker, down-sized version. The result? A seriously delicious, nourishing meal that we couldn’t help but scarf down within minutes.
Sunday Sweet Potato with Onions, Sausage and Eggs
Makes 4 servings
Adapted from The Kitchn
2lbs unpeeled sweet potatoes, washed and scrubbed
3 garlic cloves, minced
2 tablespoons fresh rosemary, minced
2 tablespoons olive oil
1 tablespoon kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter
1/2 pound fresh chorizo or Italian sausage
1 large onion, cut into thin slices
4 large farm fresh eggs
Parmesan cheese (optional)
Heat the oven to 450°F.
Chop the sweet potato into 1/2-inch cubes. Put the sweet potatoes, garlic, rosemary, olive oil, 1 tablespoon of salt, and pepper in a large bowl and mix to combine. Set aside.
Melt 1 tablespoon of butter in a skillet over medium-high heat. Remove the sausage from its casing and into the skillet. Cook for about 10 minutes, breaking it up with your spatula as you go along, until browned.
While the sausage is cooking, melt the remaining tablespoon of butter in another skillet over medium-high heat. Add the onions and sprinkle with a little Kosher salt. Sauté for a few minutes until the onions are soft.
Remove the cooked onions and sausage from their skillets and stir into the large bowl of sweet potatoes. Spread out the sweet potatoes evenly in a 9×13 baking pan. Roast the sweet potatoes for about 30 minutes until soft.
Remove the pan from the oven and lower heat to 375°F. Crack 4 eggs over the potatoes, giving them enough space in between so that the egg whites don’t run into each other. Return the pan to the oven and bake for 10 minutes until the eggs are cooked but still runny. Sprinkle eggs with parmesan and salt, if you wish. Serve immediately.