Breakfast is the most difficult meal for me to plan. I am not much of a breakfast person. I don’t feel like eating anything for several hours after I get up. However, I have six other people to get ready for the day and I know breakfast is very important.
The key to a good real food breakfast in my house is starting the day before. If I plan ahead it is easy to bake and freeze muffins, pancakes, waffles and other things that are easily served with fruit, yogurt or kefir. My family also really enjoys breakfast casseroles and hash. The same key to making both happen is to get them ready the day ahead in my house. Reheating the potato or sweet potato and adding the eggs is really easy even on a busy morning. Classic hash is great, but when it gets boring this yam hash is a fun and flavorful variation.
- 1 large onion, chopped
- 3 tbsp olive oil, divided
- 6 oz. breakfast sausage
- 1 lb. yams peeled and chopped
- 3 tbsp fresh rosemary – optional
- Salt and freshly ground black pepper, to taste
- 3 eggs
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Heat one tablespoon of olive oil in a skillet over medium heat. Add the onions and sprinkle with salt. Cook on low heat for 30-40 minutes, until dark brown and caramelized.
- Meanwhile, peel the yams and chop into bite-size pieces. Place into a large bowl with the remaining two tablespoons of olive oil and rosemary.
- In a separate skillet, cook the sausages until browned. Add the cooked onions and sausages to the bowl with the yams and toss. Season with salt and pepper.
- Spread out the yam mixture evenly onto the prepared baking sheet. Roast for 30-35 minutes until the potatoes are soft and browned. Either refrigerate overnight at this point or proceed to the next step.
- Place the sweet potato hash into a cast iron skillet and make three small wells to crack the eggs into. Crack eggs into the skillet and season lightly with salt and pepper. Bake for 15-18 minutes at 425 degrees F until the eggs are set.