Sweet Potato Hash with Sausage and Baked Eggs

They say you reach a time in your life where your weekends become about trips to Home Depot and getting exciting things like household appliances for Christmas is joyful. I always dreaded reaching this point but this weekend I got myself a cast iron skillet for an early Christmas gift and found myself in Home Depot on a Saturday and it really isn’t so bad.

I am in love with the cast iron skillet. It’s sturdiness, it’s heaviness it’s ability to go from stove top to the oven..it’s all very exciting. Not to mention it’s perfect for making home fries, my favorite breakfast food ever. It gives them a perfect brown crust.

You can also bake a cake in it, which I have yet to try but that is next on my list.

The first thing I made in the skillet was this sweet potato hash. It’s a hearty dish and great for breakfast, as a side or even dinner.

I cooked everything right in the cast iron skillet. First I browned the Italian sausages in a bit of olive oil.

While they were browning I peeled the sweet potatoes.

And cubed them. I made tiny quarter inch cubes. And because I’m fanatical how I like my hash I then went through and cut most of those cubes in half.

Once the sausage browns, drain the grease from the pain and put sausage aside. I leave a little of the grease behind to cook the onions in. Cook the diced onion for a few minutes until softened.

I then put them aside on a paper towel to absorb any extra grease.

I add a little olive oil to the pan and rosemary and let cook for a couple minutes to flavor the oil. Then add in your cubed sweet potatoes. Season with salt and pepper. I don’t touch the sweet potatoes for several minutes so they develop a nice crust.

Cook in the skillet for about another 10 minutes, turning them so they brown on all sides. They are done once they are brown with a slight crust on the outside and tender all the way through. Remove the cooked sprigs of rosemary and mince.

Once done I combine everything back into the skillet.

Then I crack about 3 eggs over the top and nestle them right in the hash. You could add more eggs if you want.

Then pop in the oven right in the skillet at 350 degrees.

It seems I have stray tinfoil in my oven. I will have to take that out.

Cook for about 15-20 minutes depending on how runny you want your eggs.

 Once it’s done I season with a bit more salt and pepper.

4.0 from 1 reviews

Skillet Sweet Potato Hash with Sausage, Onion and Baked Eggs

 

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Prep time

20 mins

Cook time

45 mins

Total time

1 hour 5 mins

 

You don't have to use a cast iron skillet - you can make this in any nonstick pan.

Author: simplyum

Serves: 4

Ingredients

• 3 sweet potatoes
• 2 Italian Sausages
• 1 medium onion
• Rosemary sprigs
• salt and pepper to season
• 3 eggs
• Olive oil

Instructions

1. Add a bit of olive oil to bottom of pan. Remove casing from sausages and brown them on med-high heat. About 5 minutes. Stir the sausage until they crumble into smaller pieces. Set aside.
2. While sausage is browning begin to mince onion and cube up sweet potatoes.
3. Drain most of grease from pan and cook onions until they soften on medium heat. Season with a bit of salt. Cook about 3 minutes.
4. Remove and set aside onions on paper towel to drain.
5. Cover bottom of pan with olive oil and add rosemary sprigs. Let sit on med-high heat for a couple minutes.
6. Add in the cubed sweet potatoes. Season with salt and pepper. Let potatoes sit untouched for several minutes so they develop a nice crust.
7. Then turn them and continue to cook for additional 10 minutes until they are nicely browned on the outside but tender all the way through. Remove rosemary sprigs and mince.
8. If you are using a cast iron skillet then add the sausage, and onion back into the pan with the sweet potatoes and minced rosemary. If not - transfer all of the ingredients into a baking dish.
9. Crack the eggs over the hash. Season with a bit of salt and paper.
10. Bake in oven for 15-20 minutes at 350 degrees.
11. Remove and serve warm.

3.2.1272