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Sweet Potato and Caramelized 
Onion Hash with Baked Eggs Recipe
Sweet Potato and Caramelized 
Onion Hash with Baked Eggs Recipe-July 2024
Jul 24, 2025 6:51 PM
Sweet Potato and Caramelized 
Onion Hash with Baked Eggs

  Prep the savory hash and refrigerate in individual ramekins for a quick and 
easy breakfast; just top with an egg and bake.

  

Ingredients

2 tbsp unsalted butter

  2 to 3 large yellow onions (about 2 lb), halved, thinly sliced, then halved again

  Kosher salt

  freshly ground black pepper

  3 large sweet potatoes (about 3 lb), skin intact, chopped into 1/4"-1/2" cubes

  1/4 cup olive oil

  1 1/2 tsp smoked paprika

  2 tbsp (packed) finely minced fresh rosemary or oregano leaves

  4 to 6 large eggs

  shaved Parmesan, for serving (optional)

  

Step 1

Preheat oven to 450°. Line a large baking sheet with foil or parchment paper.

  

Step 2

Melt butter in a cast-iron or other heavy skillet over medium-high heat. When it foams, add onions and sprinkle lightly with salt and pepper. (Don't worry if they are crammed into the pan; they will rapidly cook down.) Lower heat slightly and cook, stirring occasionally (reduce heat further if they seem to be burning), until dark brown, about 20-30 minutes.

  

Step 3

Meanwhile, toss sweet potatoes, oil, 1 1/2 tsp salt, smoked paprika, a generous helping of black pepper, and minced rosemary or oregano in a large bowl. Stir in onions.

  

Step 4

Spread sweet potato mixture on prepared baking sheet and roast for 25-40 minutes, stirring every 10-15 minutes, until sweet potatoes are soft and browned.

  

Step 5

Reduce oven temperature to 425°. Spread a relatively thin layer of the cooked sweet potato hash in individual ramekins, a cast-iron skillet, or a 9" x 13" baking dish.

  

Step 6

Make small wells in the hash and crack in the eggs. Sprinkle lightly with salt and pepper. Bake for 10-20 minutes, or until hash is hot and eggs are baked to your preference. Test the eggs by prodding them with a fork to check the firmness of the white and the runniness of the yolk.

  

Step 7

Serve immediately, with Parmesan, if desired.

  Cooks' notes:

  For variations, try folding in smoked turkey, roasted chicken, or cooked breakfast sausage before roasting.

  Hash can be cooled and stored, covered, in the refrigerator for up to 5 days.

  Reprinted from The Kitchn Cookbook, by Sara Kate Gillingham and Faith Durand, copyright 2014. Published by Clarkson Potter.

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