Sluttishly Savoury: Sweet Potato Hash

Sweet potato is still my current favourite veg to cook at the moment. After the success of the Sweet Potato Fries I wanted to try another new way to enjoy the best orange vegetable there is. So with the boyf pleading with me to eat something other than peanut butter on toast for lunch every day, (I really fail at feeding myself sometimes), I decided it was time to broaden my lunch horizons. Here is where Sweet Potato Hash with Baked Eggs comes in.

It is probably more of a brunch dish with the whole sausage and egg malarkey going on, and it is a rather long lazy dish to make that it would not go unappreciated on a long lazy Sunday morning. I think you should make it this weekend. Put the morning radio on and lollop about the kitchen in your scruffy slippers with a large pot of brew on the go. Sounds wonderful, doesn't it? Or, if you want to be super organised, prepare steps 1 to 4 the day before for a super-easy Sunday morning treat.

The key with this recipe is to go slow with it. The benefit of allowing all the ingredients to cook up over time is sweet, chewy and caramelised deliciousness. The onions take on a wonderful sweet, gooey texture. The sausages get that wonderful baked, almost chargrilled flavour, and the sweet potato caramelises on the outside with soft flesh on the inside. Then the chilli, rosemary and garlic salt bring it all together in a brunch feast to contend with the best of them.

Sweet Potato Hash (serves 2)

You will need:

• 1 large onion, sliced
• Knob butter
• Sprinkle of salt
• 4 sausages
• 3 sweet potatoes, peeled and diced into 2cm cubes
• 1 tbsp olive oil
• Ground pepper
• 2 tsp Garlic Salt
• 1 tsp Rosemary (I used dried rosemary, but fresh would probably be even better)
• ½ tsp Dried Chilli Flakes (adjust to taste)
• 2 large eggs

Make it!

1. Heat the butter in a frying pan on medium heat until it melts and goes frothy. Add the sliced onions and sprinkle a generous amount of salt over them. Reduce the heat to medium-low and allow the onions to slowly cook until golden and caramelised. This will take around 20 minutes or so. Just make sure you give them a stir occasionally to stop them sticking.
2. Meanwhile, heat the oven to 200C and on a small baking tray drizzle the sweet potatoes with olive oil. Use your hands to toss the sweet potatoes so they are well covered. Season with salt and pepper before popping in the oven for 30-40 minutes until they are beginning to brown on the edges.
3. While the sweet potato are cooking, get your sausages cooked up either in the grill or frying pan.
4. Set aside the sausages, onion and sweet potato to cool, or until ready for serving.
5. Slice the sausages into fat discs about 2cm wide and chuck them in the baking tray with the sweet potato. Throw in the caramelised onions and toss the lot together. Sprinkle generously with garlic salt and a bit of rosemary. Put the whole lot back in the oven at 200C for 10 minutes to bring to temperature
6. Create two small wells amongst the hash and crack the eggs into them. Return the tray to the oven for a further 10-15 minutes until the eggs are set.
7. Serve immediately.