Brunch is my very favorite meal. I’ve always thought that I was a strictly breakfast girl, but now I’ve come to understand the beauty of brunch. Brunch is fancy. It is two meals in one. It’s usually eaten later in the morning, which would imply that it encourages sleeping in. I approve.
Andrew and I love to eat a fancy brunch out on the weekends. We’ve tried a couple of different places in town with mixed reviews, sometimes on a Sunday and sometimes on a Saturday. On the other day that we don’t go out for our mid-morning meal, we cook up a big feast at home…and lately, we’ve decided that we like our handiwork the best.
(And by “our” handiwork I totally mean “my” handiwork.)
Sweet potato hash is the best combination of everything brunch has to offer — it’s a little sweet, it’s a little savory, and there’s plenty to keep you full until the afternoon. And compared to the typical brunch fare of syrupy french toast and mimosas — don’t get me wrong, I’d be all over a mimosa if I had one — this is definitely a healthier, more satisfying choice.
This dish is a little time-consuming and thus perfect for the weekend, though there are a few shortcuts and preparations that can be done ahead of time to make the cooking process more expedient. Just roast a big batch of diced sweet potatoes ahead of time and use pre-cooked proteins like smoked sausage or some bacon you’ve baked off earlier in the week, and your cook time is already halved. Thanks to those shortcuts, this hash sometimes makes it into our weekly breakfast routine, although we prefer to savor it on a slow morning, over big cups of coffee with a nice record on in the background.
1 large sweet potato
2 Tbsp. coconut oil
4 large eggs
3 oz. sausage, diced (preferably Pederson’s Jalepeno Smoked Sausage)
greens, like kale, collards or spinach, if desired
s + p
Heat a cast-iron skillet on the stovetop to medium heat. Melt coconut oil and toss in diced sweet potatoes — either pre-roasted or raw — and cook until tender inside but with a crispy crust. Meanwhile, dice sausage and add to the pan to brown with the sweet potatoes. While this is cooking, preheat your oven, depending on the consistency to which you prefer your eggs cooked. If you like them cooked through, you’ll bake your hash at 350 degrees for about 20 minutes. If you prefer your yolks to be runny, broil on low until the egg whites have set.
After sausage and sweet potatoes have cooked, crack four eggs over the whole thing. Sprinkle with salt and pepper and place in the oven for appropriate time at appropriate setting.
This is best served fresh from the oven, with the sweet potatoes and eggs forming a savory crust at the bottom of the pan, kept moist by the juices from the sausage and the hot, runny egg yolks. Andrew likes his with toast and jam, or a warmed sourdough english muffin. I like mine with some greens — either fresh or steam-sauteed, depending on the greens — and a half a grapefruit. This always pairs well with coffee, and usually with pajamas too.
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Some other brunch hash options, all topped with a fried egg, of course:
roasted zucchini + garlic + onions + spinach
roasted cherry tomatoes + eggplant + basil + proscuitto
roasted butternut squash + sage + sausage + kale
roasted beets + sweet potato + apple + bacon