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Sweet Potato Hash With Quail Eggs, Sausage And Caramelized Onions

Sweet Potato Hash With Quail Eggs

This sweet potato hash with quail eggs, sausage, and caramelized onions is a brunch recipe you can make ahead. It's so tasty that everyone will want a second portion!
5 from 1 vote
Prep Time 30 mins
Cook Time 1 hr
Course Brunch
Cuisine American
Servings 8
Calories 477.11 kcal


  • 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.


Calories: 477.11kcalCarbohydrates: 46.64gProtein: 19.14gFat: 23.9gSaturated Fat: 8.65gPolyunsaturated Fat: 2.97gMonounsaturated Fat: 10.35gCholesterol: 425.42mgSodium: 1496.49mgPotassium: 966.66mgFiber: 7.24gSugar: 12.5gVitamin A: 24430.05IUVitamin C: 14.39mgCalcium: 162.08mgIron: 3.75mg
Keyword sweet potato hash
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