Ooh, breakfast for dinner is my favorite. Every time I think about making it, I think about the movie Juno. You know, the part where Bleeker isn’t hungry & his mom says, “but puppy, I made your favorite: it’s breakfast for dinner!” Yes, that runs through my mind every.single.time. & it’s not like it’s my favorite movie or anything. Let’s just say that breakfast for dinner is very near & dear to my heart.
Breakfast, brunch, whatever, it’s amazing. And I’m convinced that breakfast has the best of all foods (french toast?! cinnamon rolls?! pancakes?! eggs benny?! omelets?! any kind of eggs?!) because let’s face it, waking up & braving the day can be challenging sometimes. At least if you have a delicious meal to start you off right, the day can be a little sunnier.
Don’t even get me started on my love for all things sweet potato. I just adore them. They are loaded with all kinds of nutrients, they make a great substitute for most potato recipes (especially fries), & best of all, my kid loves them just as much as I do. I’ve even put them in muffins before & everyone in the house scarfed them down. Sweet potatoes are where it’s at.
Ooh, & fresh home-grown rosemary? Yes please! On everything! My fingers smelled so scrumptious after picking & plucking all the rosemary for this recipe, that I couldn’t help but not wash them. I may have gone overboard with the rosemary. But it made the house smell so incredibly earthy that I didn’t care. Immediately my mind wandered to thoughts like, “maybe I should just plant all rosemary next year & start making rosemary essential oil.” Like I actually googled how to make essential oil. Oh boy.
This recipe is especially tasty because the sweetness of these potatoes pairs well with the saltiness of the sausage & the fragrant evergreen-ness of the rosemary (which is been known to help improve the memory, by the way). Plus, there’s a ton of garlic & it’s topped with a few fried eggs. Boom.
I suppose it could be made into a vegetarian-friendly meal. I’m not sure what I would sub for the sausage… maybe a veggie sausage or some lovely meaty mushrooms would do the trick. I would just add some more seasonings to get the right flavor.
Are you a breakfast junkie too? What are your favorite recipes?
- 1 pound onions, about 1 large
- 2 teaspoons unsalted butter
- 1/2 pound fresh sausage or chorizo
- 1 1/2 pounds sweet potatoes, about 2 medium potatoes
- 3 large garlic cloves
- 2 long stalks rosemary, about 1/4 cup of leaves
- 1 1/2 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 4 large eggs
- Parmesan cheese, to serve
Heat the oven to 450°F. Peel the onions & cut them in half lengthwise, then cut them into thin half-moons. Cut the half-moons in half. Melt the butter in a skillet over medium-high heat. When it foams up add the onions & sprinkle lightly with salt. Lower the heat slightly & cook the onions for about 10 minutes, stirring occasionally, & lowering the heat if they seem to be burning. Cook them until they are light brown.
Meanwhile, put the sausage in another skillet & brown over medium-high heat, chopping it up into fine crumbles with a spatula. Cook the sausage for about 10 minutes, or until it is browned & beginning to crisp. Drain away any excess fat.
While the onions & sausage are cooking, chop the unpeeled sweet potatoes into cubes that are about 1/2-inch to a side. Finely mince the garlic & rosemary leaves, & toss them in a large bowl with the sweet potatoes. Toss with the olive oil, kosher salt, & a generous helping of black pepper.
When the onions are light brown & the sausage is crispy, stir these into the sweet potatoes. Line a large baking sheet with parchment paper & spread out the sweet potatoes evenly. Roast the sweet potatoes for about 20 minutes or until they are soft & browned.
Make small wells in the sweet potatoes & fry up an egg to your liking. Place the egg in the center of the hash & serve with a dash of sriacha.
Recipe adapted from The Kitchn
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