If you’ve skipped breakfast, the next most important meal of the day is brunch or lunch, for that matter. Brunches are great because they’re the perfect combination between breakfast and lunch. These meals provide fuel and energy to keep us going. If you’re looking for a satiating and savory brunch, my sweet potato hash with quail eggs, sausage, and caramelized onions is a great option.
This particular recipe isn’t sweet, despite the caramelized onions. It is, however, absolutely divine! It will nourish you and fuel you with valuable nutrients for the rest of the day. While this recipe, because of the sweet potatoes, would be more popular during the cold season, it’s versatile enough even for a summer brunch.
However, a good brunch isn’t all about flavor and nutrients. A good brunch recipe is something that should be easy to make. It should be something that you could either prepare in advance or something that wouldn’t take too much time. Otherwise, what is the point of combing breakfast and lunch?
This entire sweet potato hash recipe is made ahead. All you need to do the next day is to crack a few quail eggs on top and slide the dish into the oven while you brew your coffee. Then, when it’s done, the sweet potatoes will be hot and crisped and the quail eggs cooked just right!
Since I’m a big fan of customizing recipes, I want you to know that you can mix and match the ingredients you please. The end result will be the same! For example, instead of unsalted butter, you can use ghee or olive oil. Instead of Italian sausage, you can use Mexican chorizo – with the casings removed – or a fatty salami of your choice. It’s really up to you!
Before you start making this sweet potato hash recipe, here are a couple of small notes: for extra flavor, leave the potato skins on. This is also very convenient, as well, since you’ll spend less time preparing the dish. On the other hand, if your potatoes are not organic, then remove the skins.
If you’re not in a big hurry, make sure to cook the sausage in the same pan as the onion after you caramelize them. This way, the sausage will pick up all the flavorful bits from the bottom of the pan.
Be sure you’re very hungry and that you have enough people at the table! This meal is very satiating and easily feeds a few people. Of course, depending on what else you serve at this brunch, you can stretch that to accommodate even more people at the table. I suggest a dessert, such as Creme Brulee, alongside an aromatic cup of freshly brewed coffee.
HOW TO MAKE SWEET POTATO HASH WITH QUAIL EGGS
While this recipe takes about 30 minutes to prepare and another hour to cook, it is well worth it! Mostly because you get to prepare it ahead. This means you can have a slow and peaceful morning while your delicious, incredible savory, and impressive brunch is cooking!
Sweet Potato Hash With Quail Eggs
- 40 quail eggs
- 3 lb sweet potatoes
- 2 lb red onions
- 4 garlic cloves
- 1 lb Italian sausage or something similar, casings removed
- 4 tbsp butter full-fat
- 1 tbsp salt
- 1 tsp pepper
- 1 tbsp rosemary fresh or dried, minced
- 4 tbsp parmesan
- 1 sprig parsley
- Start by preparing the hash. Place the rack in the middle of the oven and preheat it to 450 degrees Fahrenheit. Meanwhile, peel the onions and cut them in half lengthwise. After that, give them a short wash and cut them into thin half-moons. Then, cut them in half again. Rings will also do just fine.
- Next, melt 1 tablespoon of butter (or whatever you decided to use) in a large skillet over medium-high heat. Throw in the onions and add a little salt. Lower the heat under the onions and stir occasionally. If you feel they're burning, lower the heat some more. Cook them until they turn very dark brown and caramelized. This will take about 15 to 20 minutes.
- While the onion cooks, start with the sausage. Place it in another skillet and cook it until it turns brown over medium-high heat. Chop it up with a spatula into fine crumbles. This should take about 10 minutes. Drain the excess fat and set aside. Of course, if you're not in a hurry, cook the onion first, then cook the sausage in the same skillet. This way the sausage will absorb some of its flavors.
- Next, line a rimmed baking sheet with aluminum foil and put parchment paper over it. Grab a large bowl. Add the sweet potatoes, onions, sausage, 2 teaspoons of salt, 3 tablespoons of butter, garlic, rosemary, and black pepper. Mix everything to combine. Then, transfer everything to the baking tray and spread it evenly.
- Slide it in the oven. Cook for 30 to 45 minutes. You'll know it's done when the sweet potatoes are soft and browned. Remove from the oven and let it cool down. Refrigerate overnight.
- Next morning, preheat the oven to 425 degrees Fahrenheit. Grab a spoon and make 40 wells in the hash. This is where you'll crack the quail eggs. Cut the eggs into the wells and season with salt and pepper. Slide the tray into the oven and bake until the eggs are done. This should take between 8 to 10 minutes. Remove from the oven and serve with sprinkles of Parmesan cheese and parsley on top.
Want to go vegan? This sweet potato hash with quail eggs, sausage and, caramelized onions recipe allows that!
This recipe can be adjusted for vegans as well. Simply leave the sausage out and you’ve got a vegetarian-friendly brunch recipe. Of course, if you still want something instead of no-sausage, consider replacing it with soy-chorizo or any other kind of vegetarian sausage!
Share this sweet potato hash recipe with your friends if you’ve enjoyed it and don’t forget to check out all the other delicious recipes on my website!