Sweet Potato Hash with Onions and Brown Butter Fried Eggs.


  • 2 pounds onions, about 2 large, coarsely chopped
  • 2 Tablespoons butter
  • Salt
  • 3 pounds sweet potatoes, about 3 large potatoes, peeled
  • 3 cloves garlic minced or grated
  • 2 tablespoons olive oil
  • Salt and Pepper
  • Brown Butter Fried Eggs
  • 1-2 Eggs per person
  • butter
  • Salt and Pepper to taste
  • To Serve
  • Parmesan Cheese (optional)


  1. Heat the oven to 450°F.
  2. Melt the butter in a skillet over medium-high heat. Add the onions and sprinkle lightly with salt. (if using unsalted butter)
  3. Cook until they are just getting limp and translucent.
  4. To make the hash
  5. Chop the sweet potatoes into cubes that are about 1/2-inch cubes.
  6. Combine the garlic sweet potatoes, oil, salt and pepper in a large bowl. Toss to coat well.
  7. Stir the onions and all the melted butter into the sweet potatoes.
  8. Line a large baking sheet with foil or parchment paper, and spread out the sweet potatoes/onions evenly. Roast the sweet potatoes for 30 to 45 minutes or until tender and browned.
  9. Brown Butter Eggs
  10. Melt about 1/2 Tablespoon butter per egg in a skillet over medium/high heat. As it begins to brown, skim off any solid bits.
  11. Turn Off the Heat for a bit. Add eggs to skillet.
  12. Turn the heat back on to Medium (for softer eggs) or Medium/Low for firmer eggs. Cook to desired doneness. I use medium heat, crack the yolk, flip and cook to medium (semi firm yolk)
  13. Top the Hash with one or two brown butter eggs, and top with parmesan cheese if desired.

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