Sweet Potato and Caramelized Onion Hash with Baked Eggs

Ingredients

• •2 tbsp unsalted butter
• •2½ lb yellow onions
• •1 tsp Kosher salt
• •1 tsp freshly ground black pepper
• •3 lb sweet potatoes
• •¼ cup olive oil
• •1½ tsp smoked paprika
• •2 tbsp fresh rosemary or oregano leaves
• •5 whole large eggs
• •¼ cup shaved Parmesan
• •for serving

Cooking Instructions

1. 1.

   Preheat oven to 450°. Line a large baking sheet with foil or parchment paper.

   5 min

2. 2.

   Melt butter in a cast-iron or other heavy skillet over medium-high heat. When it foams, add onions and sprinkle lightly with salt and pepper. (Don't worry if they are crammed into the pan; they will rapidly cook down.) Lower heat slightly and cook, stirring occasionally (reduce heat further if they seem to be burning), until dark brown, about 20-30 minutes.

   30 min

3. 3.

   Meanwhile, toss sweet potatoes, oil, 1 1/2 tsp salt, smoked paprika, a generous helping of black pepper, and minced rosemary or oregano in a large bowl. Stir in onions.

   5 min

4. 4.

   Spread sweet potato mixture on prepared baking sheet and roast for 25-40 minutes, stirring every 10-15 minutes, until sweet potatoes are soft and browned.

   40 min

5. 5.

   Reduce oven temperature to 425°. Spread a relatively thin layer of the cooked sweet potato hash in individual ramekins, a cast-iron skillet, or a 9" x 13" baking dish.

   5 min

6. 6.

   Make small wells in the hash and crack in the eggs. Sprinkle lightly with salt and pepper. Bake for 10-20 minutes, or until hash is hot and eggs are baked to your preference. Test the eggs by prodding them with a fork to check the firmness of the white and the runniness of the yolk.

   20 min

7. 7.

   Serve immediately, with Parmesan, if desired.

   2 min