Sweet potato is one of my all time favoruite vegetables. It’s delicious, nutritious and is so freaking versatile. I cook with it several times a week. And as it’s more vegetable than potato it counts as one of your 5 a day. Hoorah!
So this recipe is a fantastic brunch dish. Perfect for lazy weekend morning. Or if you a bit of a renegade you can whip this up during a work day when you should be at your desk working on your latest client work.
OK, yes I think you should make this at the weekend. Pop your favourite radio station on whilst you potter around the kitchen cooking up this awesome recipe and sipping on your brew.
If you don’t like to faff at the weekends you could be super organised and prep the first 4 steps. Then on Sunday morning you just bung it all together and throw it in the oven.
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.
Go on, make this for a special someone. They will love you forever!
Sweet Potato Hash (serves 2)
1 large Onion, finely sliced
Unsalted Butter, large knob
Sea Salt, generous pinch
4 Good-Quality Sausages
3 Sweet Potatoes (medium-sized), peeled and diced into 2cm cubes
1 tbsp Olive Oil
Ground Black Pepper, a few grinds
2 tsp Garlic Salt
1 tsp Dried Rosemary
½ tsp Dried Chilli Flakes (adjust to taste)
2 large Eggs
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.
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.
While the sweet potato are cooking, get your sausages cooked up either in the grill or frying pan.
Set aside the sausages, onion and sweet potato to cool, or until ready for serving.
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
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. Serve immediately.