Main Dishes

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.


51% DV

11% DV

21% DV

5% DV

13% DV