This recipe comes from an awesome assortment of 15 Suppers with Sweet Potatoes on theKitchn blog. With almost year-round availability of Sweet Potatoes in North Carolina, it's easy to grow tired of the same old preparation. This list has some really creative ideas, including Sweet Potato Wraps, Flat Bread, Stews, Bruschetta, and this Breakfast Hash. Here is the link: http://www.thekitchn.com/15-suppers-with-sweet-potatoesrecipe-roundup-167807
From Papa Spud's:
2 large onions, coarsely chopped
3 lbs. sweet potatoes, unpeeled, cubed 1/2 inch
1 pound chorizo, ground
6 large garlic cloves, minced
1/4 cup fresh rosemary leaves, finely chopped
3 large eggs
1 tablespoon unsalted butter
1 tablespoon kosher salt
3 tablespoons olive oil
freshly ground black pepper
1) Preheat oven to 450F. Heat butter in a skillet over medium high heat. When hot, add chopped onions, saute for roughly 30 minutes, until they are nicely caramelized and turning dark brown. Stir occasionally and adjust heat to prevent burning.
2) In another skillet, saute chorizo, chopping it with spatula, until it's nicely browned and beginning to crisp. Remove from heat, and drain fat.
3) While onions and chorizo cook, combine sweet potato cubes, chopped rosemary, garlic, olive oil, kosher salt, and ground pepper in a large bowl. Mix well.
4) When onions and chorizo are done cooking, add them to the sweet potato mixture. Mix well.
5) Lay sweet potato mixture out on a baking sheet lined with aluminum foil. Spread mixture evenly throughout the tray. Roast for about 30 minutes, until the sweet potatoes are soft and browning.
*After the sweet potato hash has been cooked, you can let it cool and store in the refrigerator until you are ready to serve. This means you can cook the hash ahead of time, then just heat it up when you are ready to serve for breakfast or brunch.
Heat oven to 425F. Lay hash out in a cast iron skillet or baking dish. Make small holes in the hash, and crack in eggs. Bake for 10-15 minutes, until hash is hot and eggs are cooked. Serve!