Sweet Potato and Caramelized Onion Hash with Baked Eggs


Serves 4

3 large sweet potatoes (about 3 lbs), skin on, diced into ¼ to ½-inch cubes

3 large onions, halved and thinly sliced

2 tablespoons coconut oil (or butter)

4 tablespoons olive oil

2 ½ teaspoons fine grain salt, divided

1 ½ teaspoon smoked paprika

2 teaspoons fresh rosemary

Pinch of fresh ground black pepper

4 free-range organic eggs


Preheat oven to 450°F (230°C) and place a rack in the middle. Line a large baking sheet with parchment paper and set aside.

Melt the butter in a large skillet over medium-high heat.

Add onion and 1 teaspoon of salt and lower the heat. Cook, stirring every now and then, until onions are soft and golden brown, about 20 to 30 minutes.

In the meantime, in a large bowl toss diced sweet potatoes with the olive oil, 1 ½ teaspoons of salt, smoked paprika, a pinch of ground black pepper, and chopped rosemary.

When the caramelized onions are done, stir them into the sweet potatoes.

Spread mixture in one layer on the lined baking sheet, and roast in the oven for 30 to 40 minutes, stirring at least a couple of times, until the sweet potatoes are soft and browned.

Let the hash cool and store it in a covered container (or Ziploc bag) in the refrigerator up to 5 days.

To serve, heat the oven to 425°F (220°C).

Spread hash in a thin layer in a baking dish or a cast iron skillet (alternatively, you can bake the hash in individual ramekins) and crack in the eggs.

Season with salt and pepper and bake in the hot oven for 10 to 20 minutes, until the eggs are done to your preference (I like a runny yolk and don't even mind some loose white but that’s just me!)