Recipe: Sweet Potato Hash with Sausage & Eggs
I have told you that brunch is my favorite meal of the day, and winter is perhaps the high point for brunch. But while I am looking forward to these sleepy morning meals, I have to admit that many brunch recipes are too sweet for me. If this sweet monkey bread with a gooey glaze showed up it certainly wouldn't go to waste, but I would need something else too, something to nourish and satisfy. I need something savory to start the day off right.
The other requirement for a good brunch recipe, of course, is that it be easy to make ahead. Because who can roll out dough and fry potatoes before breakfast? Not me. So I must tell you about my make-ahead favorite recipe for a big family brunch: savory, garlicky sweet potato hash, roasted with sausage and rosemary, and baked the next day with eggs on top.
This entire thing is made ahead. (No chopping sweet potatoes at 9 a.m.) In the morning you spread the refrigerated hash in a big pan, and crack a few eggs on top. Slide it into a hot oven, and go make coffee. When you come back the potatoes will be hot and crisped, and the eggs just baked. Easy, nourishing, delicious — your kitchen will smell amazing, and you'll be ready to serve a crowd.
And don't worry — you'll still have plenty of room for something sweet, too.
This recipe is also very vegetarian-friendly. You can leave the sausage out entirely, or substitute Soy-Rizo or another vegetarian sausage. And it's flexible; the proportions are all quite forgiving.
A couple other small notes: I leave the potato skins on, for convenience and for flavor, so I really do prefer organic potatoes given that their skins are staying on. Also, if you can find Italian sausage with fennel seed, scoop it up for this dish; it's delicious with the sweet potatoes.
This feeds at least eight, and I think it really could be stretched to more, depending on how many eggs you bake, and what else is served. I'm thinking of this with cream cheese braids, some fruit, and coffee. Brunch heaven!