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1
Melt 4 tablespoons butter in a large skillet over medium-high heat.
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2
Add 4 sage leaves and fry quickly until crisp, about 30 seconds.
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3
Transfer to a paper towel lined plate to drain.
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4
Reserve.
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5
Add the sweet potatoes to the skillet, toss until coated in the butter, then add the water and the remaining 8 sage leaves.
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6
Bring the water to a simmer and cook the potatoes, uncovered, until the water has evaporated and the potatoes are just fork tender, about 10 minutes.
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7
If there is any excess water in the pan, remove it with a large spoon and reserve.
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8
Continue cooking the potatoes, scraping the pan frequently with a spoon, until crusty brown, about 10 more minutes.
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9
Add a tablespoon of the leftover cooking liquid or fresh water if the potatoes stick or begin to scorch.
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10
Meanwhile, melt 2 tablespoons of the butter in a medium skillet over medium heat.
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11
Add the chopped onion and cook, adding water as necessary when the pan gets dry, until deep golden brown, about 20 minutes.
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12
Transfer the onions to a serving bowl.
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13
Wipe out the pan, add the remaining 2 tablespoons butter, and fry the eggs, 2 at a time, to your preference.
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14
Cook's Note: I like mine over easy.
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15
Plate the potatoes in the center of 4 plates with the caramelized onions alongside.
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16
Top each plate with 2 fried eggs, garnish with a fried sage leaf and enjoy!
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17
Cook's Note: Serve with your favorite breakfast meat.
