Eggs Baked in Sweet Potato Hash with Chorizo, Sweet Caramelized Onions and Rosemary.
Brunch is really my all-time favorite meal, both to eat and to prepare. I love that you can mix savory and sweet, breakfast and lunch, and it is completely acceptable to be drinking Mimosas, spiked coffee and Bloody Marys.
We just had the greatest brunch last weekend for Easter at Jamie's Aunt Kathy's home. She always does such an awesome job, but this year, she definitely outdid herself! My plate was overloaded (as you can see below) and I couldn't resist going back for more! We had everything from egg casseroles to filet mignon to mini donuts.
I like cooking breakfast for my man before he goes to work on the weekends. My internal alarm clock very rarely lets me sleep past 6:30am anymore, so I get up and get to it! This time, I was able to prep the whole hash the day before and store it in the fridge over night. On the morning of, all I needed to do was bake the eggs into the hash while it reheated. Super easy.
I've been hooked on another baked egg breakfast for a while now that has eggs baked on spinach and fontina cheese and topped with a brown butter garlic breadcrumb topping. I'm pretty much obsessed with it, so I will definitely be blogging about it soon! But I wanted to do something different this weekend, and I came across this sweet potato recipe on Pinterest. It just looked so good I couldn't resist!
I decided to try using chorizo for this recipe, simply because it came in a smaller 10 oz package, and was pretty cheap. Unfortunately, my chorizo got a little done while in the oven, so next time, I will need to adjust the cook time or try another sausage. Fortunately, it had no burnt taste and added some crispiness.
Baked Eggs in Sweet Potato HashAdapted from the kitchn.
1 large onion, sliced
1 tbsp butter
10 oz chorizo, or any sausage without casing
3 sweet potatoes, unpeeled, cut into uniform, small pieces
2 large sprigs fresh rosemary, chopped
4 large garlic cloves, chopped
salt and pepper
3 tbsp olive oil
salt and pepper
Parmesan cheese, shredded, if desired
To make the hash:
Preheat the oven to 450 degrees.
Melt butter in a large skillet. Add onions and a generous amount of salt and pepper. Cook over medium heat for about 30 minutes, stirring regularly, until onions are very dark and sweet.
While the onions cook down, cook the sausage in another skillet over med-high heat. Break up the sausage with a spatula or spoon and cook for about 10 minutes. Drain excess fat.
In a large bowl, combine sweet potatoes, rosemary, garlic, and olive oil. Toss together. Add the cooked onions and sausage and stir to combine.
Spread the mixture on a large baking pan in a single layer. Roast in oven for 30-45 minutes. Sweet potatoes should be cooked through and lightly browned. Cool the mixture and store in the refrigerator for up to 5 days.
Preheat the oven to 400 degrees.
Spread a relatively thin layer of the sweet potato hash in a baking dish like a cast iron skillet or a 9x13 baking pan. Individual ramekins can be used as well. Make small wells in the hash and crack in eggs. Sprinkle lightly with salt and pepper.
Bake for 15-20 minutes, or until the sweet potatoes are hot and the eggs are cooked to your liking. Be careful because baked eggs can be deceiving, as the whites tend to look not as done as they really are.
Serve immediately with a sprinkling of Parmesan cheese, if desired.