Recipe courtesy of Epicurious
2 tbsp unsalted butter
2 to 3 large yellow onions (about 2 lb), halved, thinly sliced, then halved again
freshly ground black pepper
3 large sweet potatoes (about 3 lb), skin intact, chopped into 1/4"-1/2" cubes
1/4 cup olive oil
1 1/2 tsp smoked paprika
2 tbsp (packed) finely minced fresh rosemary or oregano leaves
4 to 6 large eggs
shaved Parmesan, for serving (optional)
- Preheat oven to 450°. Line a large baking sheet with foil or parchment paper.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve immediately, with Parmesan, if desired.
For variations, try folding in smoked turkey, roasted chicken, or cooked breakfast sausage before roasting. Hash can be cooled and stored, covered, in the refrigerator for up to 5 days.