Holiday Week Sunday Hash

Ingredients

6 eggs

1 pound maple casing free breakfast sausage 

1.25 pounds of yams chopped into 1/4 inch cubes

1 pounds Yukon gold or russet potatoes chopped into 1/4 inch cubes

1 onion chopped fine

1 red bell pepper chopped fine

1 stalk of rosemary leaves removed from stalk and chopped. Sage can also be used, or both. 

1 tablespoon olive oil or coconut oil

Salt and pepper to taste

Optional: 1 teaspoon Paprika (ideally smoked). Harissa is nice too or  q pinch of cayenne/red pepper flakes if you like spice. 

Directions

Preheat to 400.

Meanwhile in a cast iron pan add your sausage and break up with your spoon as you sauté until lightly browned. Remove from pan (but leave the little bits). Now add your oil, onion and pepper, sauté 3-4 minutes. Next add herbs, and yukon or russet potatoes. Continue to sauté and stir for 5 minutes. Now add your yams and sauté another 5 minutes.  Add back in your sausage and stir to combine. Slide pan into the oven. If you don't have an over safe sauté pan, move this mixture from your pan to a baking tray. Bake until all the potatoes and yams are tender (about 15-20 minutes). Remove from heat, but keep the oven on.

Next you have two options for the eggs.

1. Make a small well in the potatoes for each egg you intend to cook. Crack the egg into the well. When all the eggs are in, slide back into the oven and bake until your eggs are the doneness you like. We like our yolks runny. Anywhere from 6-12 minutes.

2. If you want to serve the hash sans eggs, cook the eggs on the side however you like them done.

When your eggs are done cooking, remove the hash and serve by itself of alongside some garlicky kale which is made by sautéing lightly in garlic and olive oil, salt & pepper until tender. 

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