Sausage & Caramelized Onion Breakfast Hash
Sausage & Caramelized Onion Breakfast Hash

Sausage & Caramelized Onion Breakfast Hash



Recipe by: Willow Bird Baking with tons of insight from the marvelous Kenji at Serious Eats
Yield: 5 servings

This is seriously so incredible. This savory breakfast hash is perfect for a luxurious weekend breakfast. It takes a little TLC — caramelizing onions takes at least half an hour — but it’s so worth it! Working with the cute little Tasteful Selections potatoes made the process much easier, though, since they’re pre-washed! No potato scrubbing! Enjoy.

Ingredients:
2 teaspoons olive oil
2 large sweet onions, sliced
1/4 teaspoon salt
1/2 teaspoon sugar
20 ounces of Tasteful Selections Ruby Sensation potatoes (about 33 potatoes bite-sized, or most of 1 bag), cut into quarters
2 quarts water
2 tablespoons white vinegar
2 tablespoons salt
1 pound hot breakfast sausage
pinch of red pepper flakes
3 tablespoons vegetable oil
salt and pepper to taste
5 eggs
chopped parsley

Directions:
Caramelize the onions: Heat 2 teaspoons of oil in a large skillet over medium heat. When the oil shimmers, add the onions and toss them to coat. Cook for about 10 minutes, stirring occasionally, before sprinkling the onions with salt and sugar. Continue cooking the onions for 30-45 minutes, stirring every few minutes so they have a chance to brown without burning. As the onions get closer to done, you’ll need to stir more often to prevent burning. If they seem to get too dry before they brown, feel free to add a little water to the pan to continue the process. You can also lower the heat after the first 20 minutes or so if they seem to get too dry. Scoop the finished onions out into a large bowl.

Parboil the potatoes: Place the potatoes into a large saucepan and cover them with water, 2 tablespoons vinegar, and 2 tablespoons salt. Bring them to a boil over high heat before reducing to a simmer. Cook for 5 minutes or until they are barely tender. Drain the potatoes and let them hang out in the colander for at least 2 minutes to finish draining. I blotted mine with a paper towel very gently.

Cook the hash in batches: Preheat the oven to 375 degrees F. Cook the pork sausage in a 12-inch, oven-safe skillet (one without a nonstick surface – I used my 12-inch cast iron skillet) over medium heat until it’s completely cooked and the fat has rendered out, about 10 minutes. Remove the pork sausage to the bowl of onions with a slotted spoon to reserve the fat in the skillet. Add 3 tablespoons of vegetable oil to the skillet and increase heat to medium-high. When the oil shimmers, add the drained potatoes and cook them. Only toss them occasionally so they get nice and crispy and brown on all sides. This will take about 15-20 minutes. Sprinkle on more salt and pepper. Remove the skillet from the heat. Add the sausage and onion mixture back into the skillet and gently combine. Form 5 wells in the mixture.

Bake eggs: Strain each egg through a fine mesh strainer to remove excess white. Add each one to a well in the hash mixture and sprinkle it with a little extra salt and pepper. Bake for 10-12 minutes until the whites are set but the yolks are still runny. Let the hash cool a bit before sprinkling on a touch of chopped parsley for color and serving.

1 Comment on Sausage & Caramelized Onion Breakfast Hash

  1. Dianna
    October 27, 2014 at 8:45 am (3 years ago)

    You know, Julie, I had never given this idea much thought… perhaps because I come from a very talkative, matriarchal Cuban family who was all about verbalizing! My mom grew up being “hushed” because it was thought to be disrespectful to speak your mind, so she raised us with the goal of allowing us to verbalize our thoughts and feelings. I think it is so important to teach the difference between talking to hear your own voice and knowing when and how to use the power of speech for good. To be honest, I sometimes wish some of the biggest “talkers” out there in the media would pipe down a bit because they send misguided messages. But I agree, we need to teach girls that their voices have just as much value and potential for change as their male counterparts. I have a feeling we’d get along great in person — two chatterbox gals with a lot of ideas to share! 🙂 P.S. Love a good breakfast hash!

    Reply

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