amanda macy hall

Gotta love it when your leftovers were even better than the first go round! A wonderful way to greet this cooler fall weather – sweet potato hash with sausage and eggs. Make it this weekend!  //

 chopping these + browning sausage with herbs de provence + roasting garlic rosemary sweet potatoes 🍴 the best smelling kitchen, the happiest girl //

Sweet Potato Hash with Sausage & Eggs >  this ‘Make Ahead’ The Kitchn RECIPE

Okay great recipe and all….but….. if you are planning on cooking and serving this dish on the same day, read through the above recipe, BUT… follow these steps:

“Make Now Version’

Ingredients:
2 pounds yellow onions (about 2 large)
1 tablespoon unsalted butter
1 pound fresh Italian sausage or chorizo
3 pounds sweet potatoes (about 3 large potatoes, ideally organic)
6 large garlic cloves
2 long stems fresh rosemary
3 tablespoons olive oil
1 tablespoon kosher salt, plus more to taste if necessary
Freshly ground black pepper

To serve:
8 or more large eggs
Kosher salt and freshly ground black pepper
Parmesan cheese, to serve

1 – Chop the unpeeled sweet potatoes into 1/2 inch cubes. Finely mince the garlic and rosemary leaves, and add them to the sweet potatoes. Toss with olive oil, salt, and black pepper. Roast unless crispy and hot (approx. 20-30 minutes) at 450 degrees in the oven. {You don’t have to do this, but I also added 1 inch slices of asparagus as well – I needed some green. Kale wouldve been perfecto!!!}

2 – While those are roasting… Melt butter in a skiller over medium heat. Cut your onions into thin half-moons. Once the butter is warmed and foaming, add the onions with a sprinkle of salt. Cook on low heat until they are browned and carmelized. This will make your home smell like heaven! {I blew out my fall candle, THAT good!}

3 – As the sweet potato roasts and the onions carmelize, brown your sausage. You may want to add some seasonings to your sausage – I added herbs de provence, salt, and roasted red pepper flakes. The more layers of flavor, the better! Chorizo would be excellent in this recipe. I like my sausage crispy, so I let it go for a while in a cast iron pan.

4 – Okay, so its adorable that this dish is served in individual little ramekins and the egg really is quite cute. But… my ingredients didn’t need that extra oven time and that baked egg didn’t come close to touching my lips. GROSS. Ah. Ick. Instead….! Once your sweet potatoes, onions, and crumbled sausage are hot and ready, mix them together and scoop into ramekins, or a cast iron pan, or whatever serving dish you would like. Then, in a seperate skillet, fry some eggs and place them on top of the hash. And for the love, please leave that yolk runny!!!  {don’t worry, preggers over here didn’t chance it with a runny egg} Top with sliced parmesan cheese {or don’t, I didn’t find this to be necessary at all} and serve hot!

This hash is great as a stand alone meal but would accompany a brunch or breakfast spread nicely. Even as a side dish to a roast chicken or tukey! And the delightful smell that it produces in your home is really enough reason for me to make this time and time again.

Hope this version of the recipe serves you well!

// amanda macy