Crispy roasted sweet potatoes and caramelized onions with fresh sage, topped with fried eggs and finished with fleur de sel.
Cut sweet potatoes into uniform ½-inch cubes so they cook evenly and crisp at the same rate. Do not stir the potatoes constantly—let them sit 2–3 minutes between stirs to develop a golden crust.
Make ahead: prep sweet potatoes and onion the night before and store in separate containers in the refrigerator. For runny yolks, fry eggs over-easy; reduce heat to medium-low in the final minute so whites set without toughening the yolk.
Ingredients
Scale
Measurement units
- 1 lb sweet potatoes
- 1 medium yellow onion
- 8 leaves fresh sage leaves
- 4 large eggs
- 3 tbsp olive oil (2 tablespoons plus 1 tablespoon, divided)
- kosher salt (to taste)
- black pepper (to taste)
- fleur de sel (for finishing, optional)
Ingredients
Scale
Measurement units
- 1 lb sweet potatoes
- 1 medium yellow onion
- 8 leaves fresh sage leaves
- 4 large eggs
- 3 tbsp olive oil (2 tablespoons plus 1 tablespoon, divided)
- kosher salt (to taste)
- black pepper (to taste)
- fleur de sel (for finishing, optional)
Instructions
Prep ingredients
Peel and cut sweet potatoes (1 pound) into ½-inch cubes.
Thinly slice 1 medium yellow onion.
Roughly chop fresh sage leaves.
Crisp the sweet potatoes
Heat olive oil (2 tablespoon) in a large skillet over medium-high heat until shimmering.
Add the sweet potato cubes in a single layer and let sit without stirring for 3 minutes.
Stir and cook for another 8–10 minutes, stirring every 2–3 minutes, until potatoes are golden brown and tender when pierced with a fork.
Season with salt and pepper to taste.
Equipment: large skillet
Cook the onions and sage
Push the cooked potatoes to the side of the skillet and add the remaining olive oil (1 tablespoon).
Add the sliced onion to the empty side and cook for 5–6 minutes, stirring occasionally, until softened and caramelized.
Stir the onions into the potatoes and add the chopped sage, tossing to combine.
Season with salt and pepper to taste and transfer the hash to a serving platter or divide between two plates.
Equipment: large skillet
Fry the eggs
Return the skillet to medium heat and crack 4 large eggs (4 large) directly into the pan, spacing them apart.
Cook for 3–4 minutes until the whites are set but yolks remain runny, or cook longer if you prefer firmer yolks.
Carefully slide 2 fried eggs (4 large) onto each plate of hash.
Finish with fleur de sel if desired and serve immediately.
Equipment: large skillet
Before you cook
Cook notes
- • Cut sweet potatoes into uniform ½-inch cubes so they cook evenly and crisp at the same rate.
- • Do not stir the potatoes constantly—let them sit 2–3 minutes between stirs to develop a golden crust.
- • For runny yolks, fry eggs over-easy; reduce heat to medium-low in the final minute so whites set without toughening the yolk.
- • Sage can be added to the potatoes during cooking or sprinkled fresh over the finished hash; both methods work.
- • Make ahead: prep sweet potatoes and onion the night before and store in separate containers in the refrigerator.
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