Sweet Potato Hash

The first ever Pinterest recipe I made was Sweet Potato Hash.  I've been on a sweet potato kick for a year now, so when I saw a recipe with sweet potato AND eggs? I had to make it.  

INGREDIENTS

2 onions, cut into half moons

1 tbsp unsalted butter

1 lb chorizo

3 large sweet potatoes, cubed

6 garlic cloves

1/4 cup fresh rosemary

3 tbsp olive oil

Freshly ground pepper, to taste

4-8 eggs

Giant bag of fresh spinach leaves

DIRECTIONS

1. Preheat oven to 450 degrees

2.  Melt the butter in a pan over medium-high heat, and add the onions when the butter foams up.  Lower the heat to medium, and cook the onions for 30 minutes, stirring occasionally.  They should caramelize (aka turn brown and sweet).

3. While the onions are cooking, cook the chorizo in another skillet according to the package directions. Drain the fat.

4. Finely mince the garlic and rosemary

5. In a large bowl, combine the cubed sweet potatoes, minced rosemary and garlic, and olive oil. Toss and sprinkle with black pepper.

6. Stir the onions and sausage into the bowl with the sweet potatoes. Once combined, spread the mixture onto a baking pan evenly.

7. Roast in the oven for 30-45 minutes until the sweet potatoes are soft and browned.

8. Add the potato mixture to a cast iron skillet (or a casserole dish if you don't have a cast iron skillet). We only did half the mixture, so we could make the other half on another night, since it was just the two of us eating.

9. Crack 4 (for 2 people) to 8 (for 4 people) eggs over the mixture

10. Lower the oven's heat to 425, place the skillet in the oven, and let it cook for an additional 15 minutes, or until the hash is hot and the egg whites are cooked, but with the yolk still runny.  

11. Meanwhile, saute up a big bag of spinach with a bit of olive oil.

12.  Serve the Sweet Potato Hash on top of a bed of wilted spinach

Verdict? It was amazingly good! It makes a huge amount, but the hash (pre-eggs) can be refrigerated for up to 5 days, so we were able to feast on it for several days.  We used the recipe found on Pinterest, but did make some changes. For instance, we used Mexican chorizo instead of Italian sausage, and we served it as dinner instead of brunch.  I also omitted the salt, because the sausage is already pretty salty.  Finally, I highly recommend you serve it on a bed of wilted greens, because it provides a lovely contrast with the spicy hash.  

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Sweet Potato Hash

INGREDIENTS

2 onions, cut into half moons

1 tbsp unsalted butter

1 lb chorizo

3 large sweet potatoes, cubed

6 garlic cloves

1/4 cup fresh rosemary

3 tbsp olive oil

Freshly ground pepper, to taste

4-8 eggs

Giant bag of fresh spinach leaves

DIRECTIONS

1. Preheat oven to 450 degrees

2.  Melt the butter in a pan over medium-high heat, and add the onions when the butter foams up.  Lower the heat to medium, and cook the onions for 30 minutes, stirring occasionally

3. While the onions are cooking, cook the chorizo in another skillet according to the package directions. Drain the fat

5. In a large bowl, combine the cubed sweet potatoes, black pepper, minced rosemary and garlic, and olive oil

6. Stir the onions and sausage into the bowl with the sweet potatoes. Once combined, spread the mixture onto a baking pan evenly.

7. Roast in the oven for 30-45 minutes until the sweet potatoes are soft and browned.

8. Add the potato mixture to a cast iron skillet 

9. Crack 4 (for 2 people) to 8 (for 4 people) eggs over the mixture

10. Lower the oven's heat to 425, place the skillet in the oven, and let it cook for an additional 15 minutes, or until the hash is hot and the egg whites are cooked, but with the yolk still runny

11. Meanwhile, saute up a big bag of spinach with a bit of olive oil

12.  Serve the Sweet Potato Hash on top of a bed of wilted spinach

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***Recipe adapted from The Kitchn***