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Arrange a rack in the middle of the oven and heat to 450°F.
Peel the onions and cut them in half lengthwise, then cut the half-moons in half. Melt 1 tablespoon of the butter, ghee, or olive oil in a large skillet over medium-high heat. Add the onions and lower the heat to medium and cook, stirring occasionally and lowering the heat further if they seem to be burning, until they are very dark brown and caramelized.
Place the sausage in another skillet and brown over medium-high heat, chopping it up. Cook the sausage until browned and beginning to crisp, about 10 minutes, set aside.
Line a rimmed baking sheet with aluminum foil or parchment paper. Place the sweet potatoes, Brussel Sprouts, onions, sausage, remaining 2 teaspoons salt, remaining 3 tablespoons of melted butter or oil, garlic, and a generous helping of black pepper in a large bowl and toss to combine. Transfer to the baking sheet and spread into an even layer.
Roast until the sweet potatoes are soft and browned, 30 to 45 minutes
Finish off with tossing in the parmesan cheese and cracking each egg through the pan. Cook for a remaining 2-3 minutes, watching the egg carefully.
Test the eggs by prodding them with a fork to check the firmness of the white and the yolk; baked eggs are deceptive in that the white often looks much less cooked than it really is.
Loaded Sweet Potato Hash and Eggs
For whatever reason, my breakfast game has gone downhill lately.
I used to love making breakfast–even on weekdays! That’s commitment, folks.
Lately, it’s been nothing but plain bagels and bowls of honey bunches of oats with almonds. With the exception of the past few weeks, I hadn’t eaten cereal in at least five years.
Maybe it’s the change in seasons, but I’ve been feeling lethargic and lazy in the mornings. It takes all I have to even make a cup of coffee, pour myself a bowl of cereal, and sit down in front of the computer to check my email.
Sometimes it feels amazing to me that I used to get up every morning and commute. To an office. In slacks.
This morning I went to the liquor store at 10am in sweatpants and slippers. I was the best dressed person in the place, but still.
Oh, and in case you were wondering, I was picking up a bottle of potato vodka for the fresh cranberry vodka cocktails I shared last week. Pinky swears.
Right, so I think I need to reclaim my mornings, starting with breakfast.
Enter: sweet potato egg hash. I mean, sweet potato and eggs, delicious!
I can hardly think of a time where I would prefer regular potatoes to sweet potatoes, and hash is no exception.
But wait. Isn’t it supposed to be “loaded” hash?
All my favorites are here: cherry tomatoes, pickled jalapeno, sour cream, cotija cheese, avocado, and cilantro.
Basically, you just saute some sweet potato, peppers, and onions until soft, then crack in a few eggs. Pop the sweet potato hash into a hot oven and take it out when the eggs are set. Top as desired.
Today I felt like custardy egg yolks. Oh, heck yes.
First, make sure you dice the sweet potatoes to very small pieces. They cook faster this way, and more closely resemble your typical hash.
Second, working one egg at a time, crack an egg into a small bowl then slide it into the pan. It’s heartbreaking when you accidentally break a yolk while cracking an egg directly into the pan.
Third, be sure to prep all of your toppings BEFORE the sweet potato hash goes into the oven. Once those eggs are done you’ll want to toss the toppings on and dig in right away so the eggs are hot.
Loaded Sweet Potato Hash and Eggs
For whatever reason, my breakfast game has gone downhill lately.
I used to love making breakfast–even on weekdays! That’s commitment, folks.
Lately, it’s been nothing but plain bagels and bowls of honey bunches of oats with almonds. With the exception of the past few weeks, I hadn’t eaten cereal in at least five years.
Maybe it’s the change in seasons, but I’ve been feeling lethargic and lazy in the mornings. It takes all I have to even make a cup of coffee, pour myself a bowl of cereal, and sit down in front of the computer to check my email.
Sometimes it feels amazing to me that I used to get up every morning and commute. To an office. In slacks.
This morning I went to the liquor store at 10am in sweatpants and slippers. I was the best dressed person in the place, but still.
Oh, and in case you were wondering, I was picking up a bottle of potato vodka for the fresh cranberry vodka cocktails I shared last week. Pinky swears.
Right, so I think I need to reclaim my mornings, starting with breakfast.
Enter: sweet potato egg hash. I mean, sweet potato and eggs, delicious!
I can hardly think of a time where I would prefer regular potatoes to sweet potatoes, and hash is no exception.
But wait. Isn’t it supposed to be “loaded” hash?
All my favorites are here: cherry tomatoes, pickled jalapeno, sour cream, cotija cheese, avocado, and cilantro.
Basically, you just saute some sweet potato, peppers, and onions until soft, then crack in a few eggs. Pop the sweet potato hash into a hot oven and take it out when the eggs are set. Top as desired.
Today I felt like custardy egg yolks. Oh, heck yes.
First, make sure you dice the sweet potatoes to very small pieces. They cook faster this way, and more closely resemble your typical hash.
Second, working one egg at a time, crack an egg into a small bowl then slide it into the pan. It’s heartbreaking when you accidentally break a yolk while cracking an egg directly into the pan.
Third, be sure to prep all of your toppings BEFORE the sweet potato hash goes into the oven. Once those eggs are done you’ll want to toss the toppings on and dig in right away so the eggs are hot.
Loaded Sweet Potato Hash and Eggs
For whatever reason, my breakfast game has gone downhill lately.
I used to love making breakfast–even on weekdays! That’s commitment, folks.
Lately, it’s been nothing but plain bagels and bowls of honey bunches of oats with almonds. With the exception of the past few weeks, I hadn’t eaten cereal in at least five years.
Maybe it’s the change in seasons, but I’ve been feeling lethargic and lazy in the mornings. It takes all I have to even make a cup of coffee, pour myself a bowl of cereal, and sit down in front of the computer to check my email.
Sometimes it feels amazing to me that I used to get up every morning and commute. To an office. In slacks.
This morning I went to the liquor store at 10am in sweatpants and slippers. I was the best dressed person in the place, but still.
Oh, and in case you were wondering, I was picking up a bottle of potato vodka for the fresh cranberry vodka cocktails I shared last week. Pinky swears.
Right, so I think I need to reclaim my mornings, starting with breakfast.
Enter: sweet potato egg hash. I mean, sweet potato and eggs, delicious!
I can hardly think of a time where I would prefer regular potatoes to sweet potatoes, and hash is no exception.
But wait. Isn’t it supposed to be “loaded” hash?
All my favorites are here: cherry tomatoes, pickled jalapeno, sour cream, cotija cheese, avocado, and cilantro.
Basically, you just saute some sweet potato, peppers, and onions until soft, then crack in a few eggs. Pop the sweet potato hash into a hot oven and take it out when the eggs are set. Top as desired.
Today I felt like custardy egg yolks. Oh, heck yes.
First, make sure you dice the sweet potatoes to very small pieces. They cook faster this way, and more closely resemble your typical hash.
Second, working one egg at a time, crack an egg into a small bowl then slide it into the pan. It’s heartbreaking when you accidentally break a yolk while cracking an egg directly into the pan.
Third, be sure to prep all of your toppings BEFORE the sweet potato hash goes into the oven. Once those eggs are done you’ll want to toss the toppings on and dig in right away so the eggs are hot.
Loaded Sweet Potato Hash and Eggs
For whatever reason, my breakfast game has gone downhill lately.
I used to love making breakfast–even on weekdays! That’s commitment, folks.
Lately, it’s been nothing but plain bagels and bowls of honey bunches of oats with almonds. With the exception of the past few weeks, I hadn’t eaten cereal in at least five years.
Maybe it’s the change in seasons, but I’ve been feeling lethargic and lazy in the mornings. It takes all I have to even make a cup of coffee, pour myself a bowl of cereal, and sit down in front of the computer to check my email.
Sometimes it feels amazing to me that I used to get up every morning and commute. To an office. In slacks.
This morning I went to the liquor store at 10am in sweatpants and slippers. I was the best dressed person in the place, but still.
Oh, and in case you were wondering, I was picking up a bottle of potato vodka for the fresh cranberry vodka cocktails I shared last week. Pinky swears.
Right, so I think I need to reclaim my mornings, starting with breakfast.
Enter: sweet potato egg hash. I mean, sweet potato and eggs, delicious!
I can hardly think of a time where I would prefer regular potatoes to sweet potatoes, and hash is no exception.
But wait. Isn’t it supposed to be “loaded” hash?
All my favorites are here: cherry tomatoes, pickled jalapeno, sour cream, cotija cheese, avocado, and cilantro.
Basically, you just saute some sweet potato, peppers, and onions until soft, then crack in a few eggs. Pop the sweet potato hash into a hot oven and take it out when the eggs are set. Top as desired.
Today I felt like custardy egg yolks. Oh, heck yes.
First, make sure you dice the sweet potatoes to very small pieces. They cook faster this way, and more closely resemble your typical hash.
Second, working one egg at a time, crack an egg into a small bowl then slide it into the pan. It’s heartbreaking when you accidentally break a yolk while cracking an egg directly into the pan.
Third, be sure to prep all of your toppings BEFORE the sweet potato hash goes into the oven. Once those eggs are done you’ll want to toss the toppings on and dig in right away so the eggs are hot.
Loaded Sweet Potato Hash and Eggs
For whatever reason, my breakfast game has gone downhill lately.
I used to love making breakfast–even on weekdays! That’s commitment, folks.
Lately, it’s been nothing but plain bagels and bowls of honey bunches of oats with almonds. With the exception of the past few weeks, I hadn’t eaten cereal in at least five years.
Maybe it’s the change in seasons, but I’ve been feeling lethargic and lazy in the mornings. It takes all I have to even make a cup of coffee, pour myself a bowl of cereal, and sit down in front of the computer to check my email.
Sometimes it feels amazing to me that I used to get up every morning and commute. To an office. In slacks.
This morning I went to the liquor store at 10am in sweatpants and slippers. I was the best dressed person in the place, but still.
Oh, and in case you were wondering, I was picking up a bottle of potato vodka for the fresh cranberry vodka cocktails I shared last week. Pinky swears.
Right, so I think I need to reclaim my mornings, starting with breakfast.
Enter: sweet potato egg hash. I mean, sweet potato and eggs, delicious!
I can hardly think of a time where I would prefer regular potatoes to sweet potatoes, and hash is no exception.
But wait. Isn’t it supposed to be “loaded” hash?
All my favorites are here: cherry tomatoes, pickled jalapeno, sour cream, cotija cheese, avocado, and cilantro.
Basically, you just saute some sweet potato, peppers, and onions until soft, then crack in a few eggs. Pop the sweet potato hash into a hot oven and take it out when the eggs are set. Top as desired.
Today I felt like custardy egg yolks. Oh, heck yes.
First, make sure you dice the sweet potatoes to very small pieces. They cook faster this way, and more closely resemble your typical hash.
Second, working one egg at a time, crack an egg into a small bowl then slide it into the pan. It’s heartbreaking when you accidentally break a yolk while cracking an egg directly into the pan.
Third, be sure to prep all of your toppings BEFORE the sweet potato hash goes into the oven. Once those eggs are done you’ll want to toss the toppings on and dig in right away so the eggs are hot.
Loaded Sweet Potato Hash and Eggs
For whatever reason, my breakfast game has gone downhill lately.
I used to love making breakfast–even on weekdays! That’s commitment, folks.
Lately, it’s been nothing but plain bagels and bowls of honey bunches of oats with almonds. With the exception of the past few weeks, I hadn’t eaten cereal in at least five years.
Maybe it’s the change in seasons, but I’ve been feeling lethargic and lazy in the mornings. It takes all I have to even make a cup of coffee, pour myself a bowl of cereal, and sit down in front of the computer to check my email.
Sometimes it feels amazing to me that I used to get up every morning and commute. To an office. In slacks.
This morning I went to the liquor store at 10am in sweatpants and slippers. I was the best dressed person in the place, but still.
Oh, and in case you were wondering, I was picking up a bottle of potato vodka for the fresh cranberry vodka cocktails I shared last week. Pinky swears.
Right, so I think I need to reclaim my mornings, starting with breakfast.
Enter: sweet potato egg hash. I mean, sweet potato and eggs, delicious!
I can hardly think of a time where I would prefer regular potatoes to sweet potatoes, and hash is no exception.
But wait. Isn’t it supposed to be “loaded” hash?
All my favorites are here: cherry tomatoes, pickled jalapeno, sour cream, cotija cheese, avocado, and cilantro.
Basically, you just saute some sweet potato, peppers, and onions until soft, then crack in a few eggs. Pop the sweet potato hash into a hot oven and take it out when the eggs are set. Top as desired.
Today I felt like custardy egg yolks. Oh, heck yes.
First, make sure you dice the sweet potatoes to very small pieces. They cook faster this way, and more closely resemble your typical hash.
Second, working one egg at a time, crack an egg into a small bowl then slide it into the pan. It’s heartbreaking when you accidentally break a yolk while cracking an egg directly into the pan.
Third, be sure to prep all of your toppings BEFORE the sweet potato hash goes into the oven. Once those eggs are done you’ll want to toss the toppings on and dig in right away so the eggs are hot.
Loaded Sweet Potato Hash and Eggs
For whatever reason, my breakfast game has gone downhill lately.
I used to love making breakfast–even on weekdays! That’s commitment, folks.
Lately, it’s been nothing but plain bagels and bowls of honey bunches of oats with almonds. With the exception of the past few weeks, I hadn’t eaten cereal in at least five years.
Maybe it’s the change in seasons, but I’ve been feeling lethargic and lazy in the mornings. It takes all I have to even make a cup of coffee, pour myself a bowl of cereal, and sit down in front of the computer to check my email.
Sometimes it feels amazing to me that I used to get up every morning and commute. To an office. In slacks.
This morning I went to the liquor store at 10am in sweatpants and slippers. I was the best dressed person in the place, but still.
Oh, and in case you were wondering, I was picking up a bottle of potato vodka for the fresh cranberry vodka cocktails I shared last week. Pinky swears.
Right, so I think I need to reclaim my mornings, starting with breakfast.
Enter: sweet potato egg hash. I mean, sweet potato and eggs, delicious!
I can hardly think of a time where I would prefer regular potatoes to sweet potatoes, and hash is no exception.
But wait. Isn’t it supposed to be “loaded” hash?
All my favorites are here: cherry tomatoes, pickled jalapeno, sour cream, cotija cheese, avocado, and cilantro.
Basically, you just saute some sweet potato, peppers, and onions until soft, then crack in a few eggs. Pop the sweet potato hash into a hot oven and take it out when the eggs are set. Top as desired.
Today I felt like custardy egg yolks. Oh, heck yes.
First, make sure you dice the sweet potatoes to very small pieces. They cook faster this way, and more closely resemble your typical hash.
Second, working one egg at a time, crack an egg into a small bowl then slide it into the pan. It’s heartbreaking when you accidentally break a yolk while cracking an egg directly into the pan.
Third, be sure to prep all of your toppings BEFORE the sweet potato hash goes into the oven. Once those eggs are done you’ll want to toss the toppings on and dig in right away so the eggs are hot.
Loaded Sweet Potato Hash and Eggs
For whatever reason, my breakfast game has gone downhill lately.
I used to love making breakfast–even on weekdays! That’s commitment, folks.
Lately, it’s been nothing but plain bagels and bowls of honey bunches of oats with almonds. With the exception of the past few weeks, I hadn’t eaten cereal in at least five years.
Maybe it’s the change in seasons, but I’ve been feeling lethargic and lazy in the mornings. It takes all I have to even make a cup of coffee, pour myself a bowl of cereal, and sit down in front of the computer to check my email.
Sometimes it feels amazing to me that I used to get up every morning and commute. To an office. In slacks.
This morning I went to the liquor store at 10am in sweatpants and slippers. I was the best dressed person in the place, but still.
Oh, and in case you were wondering, I was picking up a bottle of potato vodka for the fresh cranberry vodka cocktails I shared last week. Pinky swears.
Right, so I think I need to reclaim my mornings, starting with breakfast.
Enter: sweet potato egg hash. I mean, sweet potato and eggs, delicious!
I can hardly think of a time where I would prefer regular potatoes to sweet potatoes, and hash is no exception.
But wait. Isn’t it supposed to be “loaded” hash?
All my favorites are here: cherry tomatoes, pickled jalapeno, sour cream, cotija cheese, avocado, and cilantro.
Basically, you just saute some sweet potato, peppers, and onions until soft, then crack in a few eggs. Pop the sweet potato hash into a hot oven and take it out when the eggs are set. Top as desired.
Today I felt like custardy egg yolks. Oh, heck yes.
First, make sure you dice the sweet potatoes to very small pieces. They cook faster this way, and more closely resemble your typical hash.
Second, working one egg at a time, crack an egg into a small bowl then slide it into the pan. It’s heartbreaking when you accidentally break a yolk while cracking an egg directly into the pan.
Third, be sure to prep all of your toppings BEFORE the sweet potato hash goes into the oven. Once those eggs are done you’ll want to toss the toppings on and dig in right away so the eggs are hot.
Loaded Sweet Potato Hash and Eggs
For whatever reason, my breakfast game has gone downhill lately.
I used to love making breakfast–even on weekdays! That’s commitment, folks.
Lately, it’s been nothing but plain bagels and bowls of honey bunches of oats with almonds. With the exception of the past few weeks, I hadn’t eaten cereal in at least five years.
Maybe it’s the change in seasons, but I’ve been feeling lethargic and lazy in the mornings. It takes all I have to even make a cup of coffee, pour myself a bowl of cereal, and sit down in front of the computer to check my email.
Sometimes it feels amazing to me that I used to get up every morning and commute. To an office. In slacks.
This morning I went to the liquor store at 10am in sweatpants and slippers. I was the best dressed person in the place, but still.
Oh, and in case you were wondering, I was picking up a bottle of potato vodka for the fresh cranberry vodka cocktails I shared last week. Pinky swears.
Right, so I think I need to reclaim my mornings, starting with breakfast.
Enter: sweet potato egg hash. I mean, sweet potato and eggs, delicious!
I can hardly think of a time where I would prefer regular potatoes to sweet potatoes, and hash is no exception.
But wait. Isn’t it supposed to be “loaded” hash?
All my favorites are here: cherry tomatoes, pickled jalapeno, sour cream, cotija cheese, avocado, and cilantro.
Basically, you just saute some sweet potato, peppers, and onions until soft, then crack in a few eggs. Pop the sweet potato hash into a hot oven and take it out when the eggs are set. Top as desired.
Today I felt like custardy egg yolks. Oh, heck yes.
First, make sure you dice the sweet potatoes to very small pieces. They cook faster this way, and more closely resemble your typical hash.
Second, working one egg at a time, crack an egg into a small bowl then slide it into the pan. It’s heartbreaking when you accidentally break a yolk while cracking an egg directly into the pan.
Third, be sure to prep all of your toppings BEFORE the sweet potato hash goes into the oven. Once those eggs are done you’ll want to toss the toppings on and dig in right away so the eggs are hot.
Loaded Sweet Potato Hash and Eggs
For whatever reason, my breakfast game has gone downhill lately.
I used to love making breakfast–even on weekdays! That’s commitment, folks.
Lately, it’s been nothing but plain bagels and bowls of honey bunches of oats with almonds. With the exception of the past few weeks, I hadn’t eaten cereal in at least five years.
Maybe it’s the change in seasons, but I’ve been feeling lethargic and lazy in the mornings. It takes all I have to even make a cup of coffee, pour myself a bowl of cereal, and sit down in front of the computer to check my email.
Sometimes it feels amazing to me that I used to get up every morning and commute. To an office. In slacks.
This morning I went to the liquor store at 10am in sweatpants and slippers. I was the best dressed person in the place, but still.
Oh, and in case you were wondering, I was picking up a bottle of potato vodka for the fresh cranberry vodka cocktails I shared last week. Pinky swears.
Right, so I think I need to reclaim my mornings, starting with breakfast.
Enter: sweet potato egg hash. I mean, sweet potato and eggs, delicious!
I can hardly think of a time where I would prefer regular potatoes to sweet potatoes, and hash is no exception.
But wait. Isn’t it supposed to be “loaded” hash?
All my favorites are here: cherry tomatoes, pickled jalapeno, sour cream, cotija cheese, avocado, and cilantro.
Basically, you just saute some sweet potato, peppers, and onions until soft, then crack in a few eggs. Pop the sweet potato hash into a hot oven and take it out when the eggs are set. Top as desired.
Today I felt like custardy egg yolks. Oh, heck yes.
First, make sure you dice the sweet potatoes to very small pieces. They cook faster this way, and more closely resemble your typical hash.
Second, working one egg at a time, crack an egg into a small bowl then slide it into the pan. It’s heartbreaking when you accidentally break a yolk while cracking an egg directly into the pan.
Third, be sure to prep all of your toppings BEFORE the sweet potato hash goes into the oven. Once those eggs are done you’ll want to toss the toppings on and dig in right away so the eggs are hot.
