Yam Breakfast Hash
 
Prep time
Cook time
Total time
 
Serves: 8
INGREDIENTS:
  • 8 eggs
  • 1½ lbs breakfast sausage (around 8 standard links; I used a maple pork version)
  • 2 bell peppers, julienned
  • Optional: ½ - 1 cup salsa
  • Carmelized onions
  • 2 large yellow onions
  • 1 tablespoon cold-pressed olive oil or butter
  • ¼ teaspoon sea salt
  • Yams
  • 4 cups yams, diced (4 small or 2 medium sized)
  • 1 tablespoon cold-pressed olive oil
  • 2 teaspoons Italian seasoning
  • ¼ teaspoon sea salt
  • 1 dash of freshly ground black pepper
DIRECTIONS:
  1. Preheat oven to 400°. Heat up the oil for the onions in a very wide bottomed skillet over medium heat on the stove. Once warm add in the onions and stir them around until they are all coated with the oil. They will need 30-40 minutes to caramelize, sprinkle on the sea salt at the 10 minute mark. If they start to dry out near the end add in some broth, balsamic vinegar or red wine as needed. At medium heat they should cook at a pace that will not dry them out too much. Once they are all a golden brown color, similar to the shade of brown sugar, and have a sweet taste, remove them from the heat.
  2. Once the onions are on the stove set up 2 parchment lined baking sheets, place the sausages on one and bake for 20 minutes and place the yams (tossed with their accompanying ingredients) on the other and bake for 40 minutes, stirring them around and the 20 minute mark. The yams and onions should finish up at around the same time. Once the sausages are cooked leave them aside until they are cooled enough to handle, then slice them in half lengthwise and then slice them horizontally at ¼ inch increments.
  3. Once the onions, yams and sausages are ready combine them in a large bowl with the bell peppers. This is the hash- it can be made in advance and left in the refrigerator for a day or two. Spoon out the mixture into 8 ramekins or 4 small casserole dishes for double servings, or place it all in a very large casserole dish for a family style serving. According to how the hash is distributed make 8 small wells for the eggs then crack the eggs straight into their little holes. The egg white will seep down into crevices in the hash so make sure it is fairly packed together. Bake at 400° for 20 minutes, until the eggs are set.
  4. Serve hot out of the oven with salsa on the side as an optional condiment.
Recipe by Love from the Land at https://www.lovefromtheland.com/yam-breakfast-hash/