Enter your new favorite brunch entreé.
This entire dish can be made ahead. No chopping sweet potatoes at 8 a.m. allowed. In the morning, spread the refrigerated hash in a big pan. Slide it into a hot oven, and go make coffee. When you come back, the potatoes will be hot and crisped.
Easy, nourishing, delicious — your kitchen will smell amazing, and you'll be ready to serve a crowd. You'll still have plenty of room for something sweet, too...Like brown butter banana bread or cinnamon rolls.
Makes 6-8 servings
1 large yellow onion, thinly sliced in half moons 1/2 pound fresh Italian turkey sausage 2 pounds sweet potatoes, cubed in 1/2 inch pieces 4 slices uncured bacon, coarsely chopped 4 garlic cloves, sliced 2 short stems fresh rosemary 2 tablespoons olive oil 1 tablespoon unsalted butter 1 teaspoon Nature Nate's honey Kosher salt and pepper
1. Heat oven to 450 degrees. In a medium saucepan, heat butter on medium-high heat. Add onions and a generous sprinkle of salt. Lower heat slightly and cook onions for 25 minutes, stirring occasionally. Cook until very brown and caramelized.
2. Meanwhile, in a small saucepan, brown the sausage over medium-high heat. Break up sausage with a spatula and cook until browned, about 10 minutes.
3. In a large bowl, mix sweet potato cubes with olive oil, salt, pepper, honey, and rosemary. Add sausage and caramelized onions to the bowl, and combine.
4. Line a baking sheet with foil and pour sweet potato mixture into an even layer. Roast in the oven for 30 minutes. If not serving immediately, cover and refrigerate for up to 3 days.
5. To serve, heat oven to 400 degrees. Place sweet potato hash in a 9x13 baking dish, and cook for 15 minutes until bubbly and golden brown. Serve with parmesan or baked eggs.
