Prep the savory hash and refrigerate in individual ramekins for a quick and easy breakfast; just top with an egg and bake.
Ingredients
Step 1
Preheat oven to 450°. Line a large baking sheet with foil or parchment paper.
Step 2
Melt butter in a cast-iron or other heavy skillet over medium-high heat. When it foams, add onions and sprinkle lightly with salt and pepper. (Don't worry if they are crammed into the pan; they will rapidly cook down.) Lower heat slightly and cook, stirring occasionally (reduce heat further if they seem to be burning), until dark brown, about 20-30 minutes.
Step 3
Meanwhile, toss sweet potatoes, oil, 1 1/2 tsp salt, smoked paprika, a generous helping of black pepper, and minced rosemary or oregano in a large bowl. Stir in onions.
Step 4
Spread sweet potato mixture on prepared baking sheet and roast for 25-40 minutes, stirring every 10-15 minutes, until sweet potatoes are soft and browned.
Step 5
Reduce oven temperature to 425°. Spread a relatively thin layer of the cooked sweet potato hash in individual ramekins, a cast-iron skillet, or a 9" x 13" baking dish.
Step 6
Make small wells in the hash and crack in the eggs. Sprinkle lightly with salt and pepper. Bake for 10-20 minutes, or until hash is hot and eggs are baked to your preference. Test the eggs by prodding them with a fork to check the firmness of the white and the runniness of the yolk.
Step 7
Serve immediately, with Parmesan, if desired.
For variations, try folding in smoked turkey, roasted chicken, or cooked breakfast sausage before roasting.
Hash can be cooled and stored, covered, in the refrigerator for up to 5 days.
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Reviews (7)
Back to TopEasy, satiating, great taste and texture. I'll make this again.
Anonymous
Easley, SC
1/2/2021
Tasty! The potatoes cooked really quickly; so would cook eggs separately next time.
Anonymous
North Carolina
10/29/2017
Yum! I added some leftover rib eye and sauteed mushroom. Used sunny-side up instead of baking the eggs. This will go in the regular weekend breakfast/ brunch rotation.
kcpatrick
Dambach, France
4/2/2017
I haven't made this yet, but my husband is a breakfast aficionado so I can't wait to make this for him. I will add crumbled, browned chorizo, crumbled bacon or ham when I do. Thanks for another great recipe!
jaime_ferris6587
Canada
10/25/2016
This is our new go to brunch meal! So good. We also add thyme and sometimes jalapeno or Serrano peppers for some heat.
deeznutsmt
Philadelphia, PA
3/4/2016
Absolutely delicious. The onions and sweet potatoes are a terrific combination. I baked it a little longer so that the eggs would fully set (I wasn't eating it all the day of) and it would probably be even better with a slightly runny yolk.
DuncmanG
Cambridge, MA
2/12/2015
Made it this morning for the first time, but also added left oversauteed mushrooms to the sweet potato hash....yum. Will definitely make it again, especially when guests visit.
bristol480
Scottsdale, Arizona
12/14/2014