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1
Preheat the oven to 450 F.
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Melt the butter in a large skillet over medium low heat. Add the sliced onions and sugar into the butter, stir well. Cook the onions until they are soft and caramelized (should be caramel in color), about 40 minutes, stirring occasionally.
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3
In another pan over medium heat, saute the Italian sausage until cooked through and browned. Remove pan from heat, drain off and reserve the excess grease. Set aside.
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4
In a large bowl combine the cubed sweet potatoes, cooked sausage, caramelized onions and garlic. Stir with a spatula and add just enough of the sausage grease to coat the potatoes, about 1 tablespoon. Stir in the rosemary, salt and pepper.
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5
Spread the potato mixture onto a greased rimmed cookie sheet and bake for 25-40 minutes, stirring twice, until the potatoes are cooked through and starting to brown. Allow the hash to cool and store in a container in the refrigerator overnight.
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6
The next morning ... Preheat the grill to medium heat and fill a large cast iron skillet with the hash. Place the skillet on the grill and cook until the hash is warmed through and starts to crisp up. Make eight small wells in the hash and carefully add an egg into each well. Cook until the eggs are at the desired stage, 5 to 10 minutes.
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7
You can also use the oven to bake the hash and eggs. If you do this bake in a 9x13 dish or individual ramekins. I would use a temperature of 425 F. Cook until the eggs are at the desired stage, 5 to 10 minutes.
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8
Adapted from The Kitchn.
