Last weekend my friend Anna baked a sweet potato hash in a skillet with eggs that was out of this world.
I immediately requested the recipe and spent the whole week thinking about it. I ran to the grocery store on Tuesday night to get the ingredients and then patiently waited until I had enough time to prep and cook.
Thankfully this past Saturday was the lucky day! Now lacking a large skillet and being on the ready to serve it with eggs right away, I made some slight variations and so my recipe and techniques are a mash-up of a few different source.
The main ingredient mix and idea from the kitchn. Caramelized onions using coconut oil courtesy of My Clean Kitchen. And the cook time, temperature and use of foil from Allrecipes.
This hash requires a lot of cutting and chopping and prep time but is so worth it. I will pat myself on the shoulder and brag that mine turned out absolutely delicious.
Each forkful brings a little different taste and texture. In each you get a hint of rosemary or a bite of garlic or the crunch of some piece of sweet Italian sausage that was in the corner of the pan.
I cooked two eggs over easy on Sunday morning to serve on top of the hash, letting that thick yolk run all over and mix in with all the components of the dish.
This sweet potato and sausage hash is a great way to cook in bulk and prep easy grab and go meals.
You could easily hard boil some eggs to have on hand to throw in with it or make a few servings of scrambled eggs and dish them out into individual containers.
I find that scrambled eggs hold up well for a few days in the refrigerator and can be easily reheated for 60 seconds in the microwave without losing their taste. Overall, this is going to be a new staple around my house.
In fact, this could be the new “stuffing” for Thanksgiving! Who needs bread crumbs when you can have sweet potatoes and sausage instead?
Prep Time: 1 hour
Cook Time: 40 minutes
Total Time: 1 hour, 40 minutes
- 1 tbsp. Coconut Oil
- 2 large Yellow Onions
- 4 Italian Sausage links
- 4 large Sweet Potatoes
- 2 Garlic Bulbs
- Olive Oil
- 2 tsps. Rosemary
- Peel the onions and cut them in half lengthwise, then cut them into thin half-moons. Cut the half-moons in half. Place 1 tbps. of coconut oil in a medium to large pot or frying pan over medium heat. Once its melted, add the onion. Stir to coat the onions. Let the onions cook down on medium low heat. Stirring occasionally and toss in some salt about half way through. Cook onions for 45 minute to an hour, until they are a deep brown and caramelized.
- Remove the sausage links from their casing and place in another skillet and brown over medium-high heat, chopping it up into crumbles with a spatula. Drain away any excess fat.
- While the onions and sausage are cooking, cut the unpeeled sweet potatoes into cubes (about the size of small Lego brick). Peel and finely mince the garlic and rosemary leaves. Toss the sweet potatoes, garlic and rosemary leaves into a large bowl with olive oil, salt and pepper.
- Pre-heat oven to 450 degrees. Mix the onions and sausage in with the sweet potatoes. Pour and spread it all into two 13″ x 9″ baking pans.
- Roast the hash for 30 minutes covered with foil. After 30-minutes, remove the foil and cook for an additional 10 minutes.
If not serving immediately, cool the hash and refrigerate.
Yields 6-8 servings