Sweet Potato And Caramelized Onion Hash With Baked Eggs Recipes

DECONSTRUCTED SWEET POTATO HASH WITH FRIED EGGS

Deconstructed Sweet Potato Hash with Fried Eggs image

Provided by Claire Robinson

Time 35m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 stick unsalted butter, divided
12 fresh sage leaves, divided
2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
1 cup water
2 Vidalia or sweet onions, chopped
8 large eggs

Steps:

Melt 4 tablespoons butter in a large skillet over medium-high heat. Add 4 sage leaves and fry quickly until crisp, about 30 seconds. Transfer to a paper towel lined plate to drain. Reserve.
Add the sweet potatoes to the skillet, toss until coated in the butter, then add the water and the remaining 8 sage leaves. Bring the water to a simmer and cook the potatoes, uncovered, until the water has evaporated and the potatoes are just fork tender, about 10 minutes. If there is any excess water in the pan, remove it with a large spoon and reserve. Continue cooking the potatoes, scraping the pan frequently with a spoon, until crusty brown, about 10 more minutes. Add a tablespoon of the leftover cooking liquid or fresh water if the potatoes stick or begin to scorch.
Meanwhile, melt 2 tablespoons of the butter in a medium skillet over medium heat. Add the chopped onion and cook, adding water as necessary when the pan gets dry, until deep golden brown, about 20 minutes. Transfer the onions to a serving bowl. Wipe out the pan, add the remaining 2 tablespoons butter, and fry the eggs, 2 at a time, to your preference. Cook's Note: I like mine over easy.
Plate the potatoes in the center of 4 plates with the caramelized onions alongside. Top each plate with 2 fried eggs, garnish with a fried sage leaf and enjoy!
Cook's Note: Serve with your favorite breakfast meat.

SWEET POTATO AND CARAMELIZED ONION HASH WITH BAKED EGGS

Sweet Potato and Caramelized Onion Hash with Baked Eggs image

Prep the savory hash and refrigerate in individual ramekins for a quick and easy breakfast; just top with an egg and bake.

Provided by Sara Kate Gillingham

Categories Egg Onion Side Sweet Potato/Yam Fall

Number Of Ingredients 10

Ingredients

2 tbsp unsalted butter
2 to 3 large yellow onions (about 2 lb), halved, thinly sliced, then halved again
Kosher salt
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)

Steps:

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.

SWEET POTATOES WITH CARAMELIZED ONIONS

Sweet Potatoes with Caramelized Onions image

Baked sweet potatoes are topped with slow cooked caramelized onions and red bell peppers. Serve with a dollop of sour cream or plain yogurt. Use large sweet potatoes for a delicious meatless main dish.

Provided by elsaw

Categories Side Dish Vegetables Sweet Potatoes

Time 1h15m

Yield 2

Number Of Ingredients 6

Ingredients

2 sweet potatoes
1 tablespoon olive oil
2 red bell peppers, thinly sliced
1 sweet onion, thinly sliced
¼ cup fat-free sour cream
salt and pepper to taste

Steps:

Preheat an oven to 450 degrees F (230 degrees C). Scrub and dry the sweet potatoes, then prick several times with a fork and place onto a baking sheet. Bake in the preheated oven until the sweet potatoes are easily pierced with a fork, 50 minutes to 1 hour.
Heat the oil in a large skillet over medium heat. Stir in the onion and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 20 to 30 minutes more.
Split open the baked sweet potatoes and top with the onion mixture, salt, pepper, and a dollop of sour cream.

Nutrition Facts : Calories 255.2 calories, Carbohydrate 42.4 g, Cholesterol 5 mg, Fat 7.2 g, Fiber 7.2 g, Protein 5.8 g, SaturatedFat 1 g, Sodium 128.2 mg, Sugar 15.5 g

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