Yam & sausage hash

I think this is my new breakfast favourite for fall weekends!  Bright orange yams, sweet onions, sausage, and eggs ... how could you go wrong?

Ingredients (per person):

1/2 lb jewel yams (~1 small)

1/4 lb breakfast sausage (ground or in casings, sliced)

1/2 sweet onion

2-3 tbsp chicken stock

1 egg

Shaved Parmesan cheese

Method:

Peel and cube the yams.  Place in a medium pot of salted water, then bring to a boil.  Reduce heat and simmer for 4-5 minutes.  Yams should be tender, but not overcooked.  Drain yams and set aside.

Saute sausage in a large skillet over medium-high heat.  Once the sausage has begun to release a bit of fat, add onion.  Continue to saute until sausage is cooked through and onions are translucent.  

Reduce heat to medium, then stir in yams.  Add stock, then pack hash down lightly and let cook (without stirring) for 4-5 minutes.  Bottom of hash should become brown and crispy.  With a spatula, carefully lift sections of the hash, mixing it, then lightly pack it down again.  Repeat until desired level of crispiness is achieved.  

Make a well in the hash for each egg, then carefully break the egg into the well.*  Cover and let cook until egg is cooked to desired level of doneness.  Sprinkle with shaved Parmesan, slice into wedges, and serve.  

Notes:

 

* If you like your hash with scrambled eggs, break egg into well, let cook until barely set at the edges, then fold the egg into the hash and repack it.