Sweet Potato Hash with Chorizo, Caramelized Onions, and Eggs

Alternate method: Some of the commenters felt that roasting the sweet potatoes with the cooked sausage made the sausage too crispy and even a bit burnt. Personally, I like the sausage very crispy and dark, and I also like the flavor of the sweet potatoes when they're cooked with the sausage. But this is up to you — you can roast the sweet potatoes separately while cooking the sausage and onions, which also speeds up the cooking process. Make ahead: You can cook the sausage and onions a day ahead of time and refrigerate or even freeze them until you are ready to cook the sweet potatoes. The baked hash can also be refrigerated for up to 1 day before adding the eggs. Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

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% Daily Values based on a 2,000 calorie diet

Step 1

Peel the onions and cut them in half lengthwise, then cut them into thin half-moons. Cut the half-moons in half. Melt 1 tablespoon of the butter in a large skillet over medium heat. Add the onions and sprinkle lightly with 1 teaspoon of the salt. Cook, stirring occasionally and lowering the heat further if they seem to be burning, until they are caramelized, 30 to 40 minutes. Continue the directions while these are cooking.

Step 2

Peel the sweet potatoes and cut them into 1/2-inch chunks. Place them in a large mixing bowl and add 2 teaspoons salt, 3 tablespoons of butter, garlic, rosemary, and a generous helping of black pepper.

Step 3

Arrange a rack in the middle of the oven and start pre-heating to 450°F.

Step 4

Place the chorizo in another skillet and brown over medium-high heat, chopping it up into fine crumbles with a spatula. Cook the chorizo until browned and beginning to crisp, about 10 minutes. Drain away any excess fat then add the crumbles to the bowl that the potatoes are in. Add the caramelized onions to the bowl as well when they are done and toss to combine.

Step 5

Line a rimmed baking sheet with aluminum foil or parchment paper. Transfer the contents of the bowl to the baking sheet and spread into an even layer.

Step 6

Roast until the sweet potatoes are soft and browned, 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). After this, you can either refrigerate the hash in an airtight container overnight or finish the hash now.

Step 7

To continue cooking immediately, lower the oven temperature to 425°F. Using the back of a large spoon, make 8 eight wells (or however many eggs you desire) in the hash. Crack an egg into each well. Season the eggs with salt and pepper. Bake until the eggs are done to your liking, 8 to 10 minutes. 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.

Step 8

To serve later, when you are ready to cook, arrange a rack in the middle of the oven and heat to 425°F. Spread a relatively thin layer of the sweet potato hash in a baking dish, such as a cast iron skillet or a 13x9-inch baking dish. You can also bake in individual ramekins. Make small wells in the sweet potatoes and crack an egg into each well. Season the eggs with salt and pepper.

Step 9

Bake until the sweet potatoes are hot and the eggs are baked through, 10 to 20 minutes, testing 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.)