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Recipe Detail Page
Eggs Baked in Sweet Potato Hash
Winter 2018
Yes, there is a bit of prep involved, but the beauty of this dish is that the hash can be made the day before and, come brunch time, all you have to do is crack some eggs and pop it in the oven.
Serves 6
3 tbsp (45 mL) unsalted butter, plus more for greasing dish
2 lbs (1 kg) onions, sliced ¼ inch (5 mm) thick
Water, as needed
1½ tbsp (22 mL) chopped thyme
Salt and freshly ground pepper to taste
1 lb (500 g) Brussels sprouts, trimmed
5 tbsp plus 1 tsp (75 mL plus 5 mL) extra virgin olive oil, divided
2 cloves garlic, minced
2¼ lbs (1.125 kg) sweet potatoes, peeled, cut into ¾ inch (2 cm) chunks
½ tsp (2 mL) ground cumin
½ tsp (2 mL) paprika
1 smoked turkey thigh, about 1¼ lbs (625 g)
⅓ cup (80 mL) chopped flat-leaf parsley
6 large eggs
Coarse sea salt to taste
Hot sauce (preferably Frank’s) for serving
1 In a large, heavy-duty pot, heat butter over high heat. Once it melts, add onions. Cook, stirring occasionally, 5 minutes. Reduce heat to medium. Cook, stirring occasionally and deglazing pan with water when brown layer forms on bottom. Cook until soft, 10 to 12 minutes. Add thyme, salt and pepper. Cook 1 minute more. Transfer to baking sheet to cool.
2 Using the fine slicing blade, shred Brussels sprouts in a food processor. (Be careful handling the sharp blade.) Set aside.
3 In a large nonstick frying pan, heat 2 tbsp (30 mL) oil over medium heat. Add Brussels sprouts. Cook, stirring with tongs, 3 minutes. Make a little space and add 1 tsp (5 mL) oil and garlic. Cook 1 minute. Stir everything together and continue cooking until Brussels sprouts are wilted and slightly al dente, another 5 minutes. Transfer to baking sheet with onions to cool.
4 Preheat the oven to 450°F (230°F). Line a heavy-duty baking sheet with parchment paper.
5 Place sweet potatoes in a large mixing bowl. Drizzle with remaining 3 tbsp (45 mL) oil. Toss to coat. Sprinkle with cumin, paprika, salt and pepper. Toss again and transfer to baking sheet in 1 layer. Roast on bottom rack, stirring occasionally, until soft and lightly browned, 20 to 25 minutes. Cool.
6 Remove meat from turkey thigh and cut into ½-inch (1-cm) pieces. Discard fat, save bone and skin for stock.
7 Butter a large, shallow baking dish or roasting pan—roughly 11 x 14-inch (28 x 35-cm). In a large mixing bowl, combine onions, Brussels sprouts, sweet potato, turkey and parsley. Mix gently and transfer to pan. Make 6 wells for eggs. Cover and refrigerate up to 1 day.
8 When ready to serve, remove pan from fridge, uncover, and let stand at room temperature for 1 hour.
9 Preheat oven to 425°F (220°F).
10 Bake hash on middle rack until hot, about 10 minutes. Working with 1 egg at a time, crack eggs into a small bowl then pour into a well. (This will help you catch any bits of shell.) Bake until whites are set but yolks are still runny, about 10 minutes. Sprinkle the eggs with sea salt and serve immediately with hot sauce.
Serves 6
