Sweet Potato Hash with Onions, Sausage, and Eggs

 You know you're busy when you invite a friend over for a meal... and it's for breakfast...on a Saturday...so you can get an early start on a finishing a poster for a conference that's still a few months away. Well that was the case here, and I needed something I could prep the night before and heat up quickly the next morning. Something that would go well with a hot cup of coffee and would fill us up for the long day of work ahead. Slightly adapted from over here.

Ingredients
2 large yellow onions
1 tbsp. butter
Salt and black pepper
1 lb. Jimmy Dean sausage (sage flavor)
3 large sweet potatoes
6 large garlic cloves
1/4 cup rosemary leaves
3 tbsp. olive oil
Large eggs
Parmesan cheese

Directions
1. Heat oven to 450 degrees.
2. Slice onions into half-moons, and cut the moons in half.
3. In a large cast-iron skillet (or oven-safe saucepan), melt better over medium-high heat. 
4. When it starts to foam, add onions and sprinkle with salt.
5. Lower heat and cook onions for 30 minutes, stirring occasionally, lowering heat as needed. Cook until very dark brown and caramelized.

6. Meanwhile, cook sausage in another saucepan, crumbling over medium-high heat until brown and crispy, about 10 minutes.
7. Set aside and drain away excess fat.

8. Meanwhile,  wash and dry sweet potatoes and dice unpeeled vegetables into 1/2-inch cubes. Place in large mixing bowl.
9. Finely mince garlic and rosemary leaves and toss with sweet potatoes.
10. Also toss olive oil, salt, and black pepper.

11. When onions and sausage are ready, stir into sweet potatoes.
12. Line a large baking sheet with parchment paper and spread out sweet potato mixture into an even layer.
13. Roast for 30-45 minutes, until soft and browned.
*Note: at this point you can refrigerate cooled hash for up to five days.

14. Heat oven to 425 degrees.
15. Spread thin layer of cooked hash in a cast-iron skillet (you can also bake in small ramekins).
16. Make small wells in the hash and crack in large eggs.
17. Sprinkle with salt and black pepper.
18. Bake for 15 to 20 minutes, or until eggs are cooked through and hash is hot.
19. Serve immediately, topped with grated parmesan cheese.