Best 2 Sweet Potato And Caramelized Onion Hash With Baked Eggs Recipes

Indulge in a culinary symphony of flavors with our Sweet Potato and Caramelized Onion Hash with Baked Eggs. This delightful dish combines the sweetness of roasted sweet potatoes, the savory goodness of caramelized onions, and the richness of baked eggs, creating a harmonious blend of textures and tastes. Accompanying this main course are two tantalizing recipes: a refreshing Avocado and Feta Salad that adds a pop of color and a tangy contrast, and a simple yet satisfying Garlic Butter Mushrooms that provide an earthy and umami-packed side. Get ready to embark on a culinary journey that will leave your taste buds dancing with joy.

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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 POTATO HASH

Sweet Potato Hash image

Provided by Patrick and Gina Neely : Food Network

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

2 large sweet potatoes, peeled and cubed into 1-inch cubes
6 tablespoons olive oil, divided
1/2 red onion, chopped
1 red bell pepper, chopped
1/4 cup green onions
2 cloves garlic, chopped
2 teaspoons smoked paprika
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh parsley

Steps:

Add the potatoes to a large saucepan of salted boiling water and simmer until tender. Drain and dry completely with paper towels.
Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add the red onions, bell peppers, green onions, and garlic, and saute until tender and lightly golden, 5 to 6 minutes. Season with salt and pepper and remove to a bowl.
Add the remaining 4 tablespoons oil to the skillet, and then add the drained and dried sweet potatoes. Cook in a single layer, stirring occasionally, on medium heat until they are tender, about 6 minutes. Increase the heat to high and cook, without stirring, until the potatoes are golden and crisp, about 2 more minutes. Sprinkle with the smoked paprika and gently stir in the onion mixture and parsley.

Tips:

For a vegetarian version, substitute crumbled tofu or tempeh for the bacon.
To make ahead, cook the sweet potatoes and onions up to 3 days in advance. Store them separately in airtight containers in the refrigerator. When ready to serve, reheat the sweet potatoes and onions in a skillet over medium heat until warmed through. Then, add the eggs and bake as directed.
For a crispy hash, use a well-seasoned cast iron skillet.
If you don't have a cast iron skillet, you can use a large nonstick skillet. Just be sure to cook the hash over medium heat so that the potatoes and onions have time to brown and caramelize.
Serve the hash with your favorite toppings, such as salsa, guacamole, sour cream, or hot sauce.

Conclusion:

This sweet potato and caramelized onion hash with baked eggs is a delicious and versatile breakfast, lunch, or dinner recipe. It's easy to make and can be tailored to your own preferences. So next time you're looking for a hearty and satisfying meal, give this hash a try.