Caramelized Onion Sweet Potato Hash

Baked hash.

I smell an opportunity for a few herbal jokes…but, because my grandma might read this, I will abstain.

Who am I kidding? My grandma still uses a type writer. [Insert marijuana joke].

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This was my first time caramelizing onions at home in my kitchen. Rookie move, you might say. And I wouldn’t disagree–the patience it requires can be a bit of a deterrent. But, like most everything in life. Worth. the. wait.

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Just look at those juicy ribbons of ooey gooey vegetable candy. I said Goddamn, goddam…

Nestled in between flash fried purple cabbage, supple creamy onions, and chewy sweet potatoes are 4 fresh eggs that will burst with runny yolk upon one poke from your fork. So from a nutritional standpoint, you’ve got a complete meal on your plate– fiber, fats, protein, and complex carbs. And whatchu know ’bout that thyme sprinkled on top? It’s not just for decoration– studies show that the oil from this fresh zesty herb is a potent antiseptic with anti-cancer properties that can also help normalize your blood pressure. The Romans used to use it to flavor their alcoholic bevs…hmmmm, duly noted.

Caramelized Onion Sweet Potato Hash

Serves 4

  • 3 T + 1 tsp extra-virgin olive oil, divided
  • 4 large eggs
  • 2 yellow onions, sliced thinly
  • 2 large sweet potatoes, chopped
  • 1/2 head purple cabbage, chopped/shredded
  • 4 cloves garlic, minced
  • 1 tsp smoked paprika
  • 8-10 sprigs fresh thyme, minced
  • salt and pepper, to taste
  1. First things first, Preheat your oven to 450 so it’s all ready to go before you begin anything else!  Then caramelize those onions into ooey gooey vegetable candy. Heat up medium sized heavy bottom skillet over medium high, pour just enough olive oil to coat the bottom (~2 T).  Add the onions in and give ’em a shake of salt and pepper.  Turn heat down to medium low and cook the onions down….like…cook the shit out of them.  Caramelizing onions is a true labor of love, you cannot rush it. You’ll need to heat these babies for at least 45 minutes, mine took about an hour. You want them super soft and gooey with a lovely dark brown color. Stir frequently to ensure even browning and keep an eye on ’em.
  2. Meanwhile, heat 1 tsp olive oil over medium high and saute the cabbage until it starts to become tender (~6-8 mins).  Give it a shake of salt and pepper, then remove from heat and set aside.
  3.  In a large bowl, combine potatoes, 1 T olive oil, paprika, garlic, and some salt and pepper on a foil lined baking sheet. Bake at 450 for 35-45 minutes, until potatoes are tender. Set aside.
  4. When the potatoes and onions are done doin’ their thang, turn down the oven to 425. In a cast iron skillet or oven-proof skillet, layer the potatoes and onion on the bottom, then add the cabbage. Make a few holes in the veggies using a spoon and carefully drop the eggs in. It’s okay if they’re on top, too.  Either way is A-okay. Bake about 10 minutes, until the whites of the eggs set and look opaque.  You can test it by poking the yolk with a fork.  If it’s still soft and gooey and the whites are set, it’s chow time. If you prefer less runny yolk porn, then allow the mixture to bake a bit longer until the yolks are harder when you stab them via fork.
  5. Take out of oven, sprinkle with fresh minced thyme and go to breakfast town.
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