I need to make shopping lists before I go to the grocery store. If I don’t I almost always wind up forgetting something or buying something we already have. Case in point, we have three bottles of unopened Windex sitting on a shelf in our apartment. The good news is I won’t have to buy Windex for many, many years. Recently, I managed to do the same thing with eggs. I asked Matt to pick some up and he brought home a dozen. Then, a couple of days later, I forgot that we already had plenty of eggs and I picked up another dozen on my way home from work. I mean, honestly, it’s going to be really hard to eat 24 eggs between the two of us before they go bad. Unfortunately, unlike Windex, eggs don’t keep for years. So, needless to say, I’ve been trying to come up with recipes that incorporate eggs. This sweet potato hash with caramelized onions and sausage is one such recipe.
I’ve been into eating breakfast for dinner lately. This is one of those dishes that could go either way. It would be great for breakfast or brunch, but it’s totally a legitimate dinner too. It’s darn delicious so make it for whichever meal works for you.
*Note about the sausage: I used smoked andouille chicken sausage from Trader Joe’s in this recipe but you could substitute any sausage you prefer, or ever use chicken or bacon instead.
Sweet potato hash with caramelized onions and sausage
4 tablespoons of olive oil
1 large onion, cut in half and then cut into thin strips
3 sweet potatoes cut into small bite sized pieces (about 1/2 inch dice)
4 sausage links of your choice (I used Trader Joe’s smoked andouille chicken sausage)
3 cloves of garlic
1 teaspoon paprika
1 tbsp butter
1/4 cup fresh parsley, finely chopped
salt & pepper
1. Heat 1 tablespoon of olive oil in a cast iron skillet over medium low heat. Add the onions and a bit of salt and pepper and cook for about 20 minutes, stirring occasionally, until they are caramelized. If you think the onions are starting to burn, add a bit of water.
2. Once the onions are caramelized, remove them to a plate and set to the side. Turn the heat up to medium and add 2 more tablespoons of olive oil to the pan. Add the sweet potatoes and let brown for 5 minutes. After 5 minutes, stir and flip them around in the pan, sprinkle with salt and pepper, and cover the pan with a lid. Cook them like this for about 15 minutes, stirring occasionally, until they are fork tender.
3. While the sweet potatoes are cooking, heat a non-stick pan over medium heat and add one tablespoon of oil to the pan. Pan fry the sausages for about 7-8 minutes until they are nicely seared on all sides, and cooked through. Remove the sausages to a plate and cover with aluminum foil and set to the side along with the caramelized onions.
4. Add the garlic, paprika and 1 tablespoon of butter to the pan with the sweet potatoes and stir for 1-2 more minutes.
5. Next, slice the sausage and add it to the pan with the sweet potatoes and stir for another 1-2 minutes.
6. Turn the heat off, taste for seasonings (add more salt & pepper if needed), and sprinkle with the chopped parsley.
7. Heat the non-stick skillet you cooked the sausage in over medium low heat. Crack the eggs into the skillet with the sausage drippings (you may have to do 2 eggs at a time). For eggs over easy, cook on one side for 2 minutes, then flip the eggs over and cook on the second side for 1-2 more minutes until the whites are cooked, but the yolk is still runny.
8. Top the sweet potato hash with the four fried eggs.