Happy Tuesday, y’all! Just an FYI – I’m having a giveaway tomorrow, so make sure and stop by. I think you’ll like it.
In the meantime, I have a recipe for you (I know – surprise, surprise). I wasn’t planning on posting a recipe today, but I made this last night for dinner and I thought Beloved was going to damn near pass out from happiness. I have to admit, though – it is good. Much better than I expected it to be, in fact, especially for what is essentially a brunch dish.
It’s another rich dish that seems complicated but really isn’t. And to be honest, I’m not sure what made it so delicious; it’s just sweet potatoes, onions, sausage and eggs. Maybe it’s the caramelized onions, or the Japanese sweet potatoes, or the tomato basil breakfast sausage made from our latest pastured hog, or the huge pastured eggs with the deep orange yolks. Maybe it was the combination of all four – who knows? All I can tell you is that we not only wolfed down half of it last night, but finished off the leftovers for breakfast.
Note: Knowing that not everyone will have Japanese sweet potatoes or a custom sausage blend, the recipe calls for regular sweet potatoes and breakfast sausage. It will still be delicious. But if you’ve got them, use them – hot Italian sausage would probably work extremely well. You could also divide the hash between six 2-cup ramekins and break an egg on top of each one for individual servings.
A little shaved or grated Parmesan would also be nice sprinkled on top, but without it the dish is Whole30 compliant.
|Sweet Potato Hash with Baked Eggs|
- 1 large onion, thinly sliced
- 1 tablespoon ghee or clarified butter
- 1 teaspoon kosher or sea salt
- 3 cloves garlic, minced
- 1 pound breakfast sausage
- 2 large sweet potatoes peeled and cut into 1-inch cubes
- 2 tablespoons ghee or clarified butter
- 1 1/2 teaspoons kosher or sea salt
- 3/4 teaspoon freshly-ground black pepper
- 1 1/2 teaspoons dried basil
- 6 large eggs
- Preheat the oven to 425 F.
- Melt 1 tablespoon ghee in a large, heavy skillet over medium-low heat. Add the onions to the pan and sprinkle with the teaspoon salt. Cook, stirring frequently, until the onions are golden and caramelized, about 20 minutes; add the garlic and continue cooking for another 5 minutes – don’t allow the onions to burn. Using a slotted spoon, transfer the onion to a bowl and set aside.
- While the onions are cooking, crumble the breakfast sausage into a small skillet and cook over medium-high heat until no longer pink, about 10 minutes. Remove from the heat and set aside.
- Also while the onions are cooking, bring 2 quarts of salted water to a roiling boil. Carefully add the potatoes and cook for 5 minutes. Drain the potatoes and rinse with very cold water to cool.
- Melt the remaining 2 tablespoons of ghee over medium-high heat in the skillet used to cook the onions. Cook the potatoes, stirring frequently, until they begin to turn golden brown, about 7 to 10 minutes; season with the salt, pepper and basil. Remove from the heat, and stir in the onions and sausage until well-mixed.
- Make 6 wells in the hash; crack an egg in each well; bake for 15 minutes or until the whites are set but the yolks are not. Serve immediately.
- Nutrition (per serving): 403 calories, 30.7g total fat, 255.7mg cholesterol, 1361.3mg sodium, 459.4mg potassium, 12.3g carbohydrates, 2g fiber, 3.1g sugar, 18.9g protein