Recipes provided By UNC Nutrition Cooking Classes
2 pounds onions (about 2 large)
1 Tbs. unsalted butter
(1 pound fresh Italian sausage or chorizo)
3 pounds sweet potatoes (about 3 large)
6 gloves garlic
4 long stalks rosemary (about ¼ cup leaves)
3 TBS olive/canola oil
8 large eggs
Grated hard cheese, e.g. parmesan
Preheat oven to 450 degrees.
Peal the onions, cut them in half lengthwise, then cut into half-moons. Cut those half-moons in half again.
Melt butter in skillet over medium high heat; when it foams, add onions and sprinkle with salt. Stir occasionally to keep from burning. Cook until they are dark brown.
In a separate skillet, brown the sausage over medium high heat, chopping into fine crumbles as you go. Cook about 10 minutes, or until browned and beginning to crisp. Drain excess fat into a jar for proper disposal.
While onions and sausage are cooking, chop unpeeled sweet potatoes into ½ inch sided cubes. Finely mince the garlic and rosemary. Toss potatoes, garlic, and rosemary in a bowl with olive oil, kosher salt, and lots of black pepper.
When the onions and sausage are brown, add to sweet potato bowl.
Line baking sheet with foil or parchment paper, spread sweet potatoes evenly. Roast for 30-45 minutes, or until
they are soft and browned.
When potatoes are almost ready, heat a small amount of oil in a skillet o
ver medium heat. Fry eggs to taste. Serve
egg over a helping of hash. Sprinkle with cheese if desired.