Serves 8 | Prep time: 45 minutes | Total time: 1 hour 35 minutes

Phase 3

 Ingredients

• 2 pounds onions (about 4 medium), peeled, quartered lengthwise, and thinly sliced
• 2 tablespoons plus 3 tablespoons olive oil
• Coarse sea salt
• 1 pound nitrate-free chicken Italian sausage, diced
• 3 pounds sweet potatoes (about 3 large), unpeeled, cut into 1/2-inch dice
• 6 large garlic cloves, chopped
• 1/4 cup fresh rosemary leaves
• Freshly ground black pepper
• 4 large eggs

Directions

1. Heat a large skillet over medium-high heat.
2. Add 2 tablespoons of the oil, the onions, and a generous pinch of sea salt.
3. Cook, stirring often, turning down the heat as needed to prevent burning, until the onions are deeply browned, about 30 minutes.
4. Meanwhile, preheat the oven to 450 degrees.
5. In a large bowl, toss together the onion mixture, remaining 3 tablespoons olive oil, sausage, sweet potatoes, garlic, rosemary, and a few grinds of black pepper.
6. Spread this mixture onto a large foil-lined baking sheet and roast for 30 minutes, or until the sweet potatoes are soft and browned. (DO AHEAD: You can make the hash up to this point up to 5 days in advance, and refrigerate.)
7. Preheat the oven to 425 degrees.
8. Spread the hash in a cast-iron skillet or 9-by-13-inch baking dish.
9. Make small wells in the sweet potatoes and crack in large eggs.
10. Season with sea salt and pepper.
11. Bake 20 minutes, or until the mixture is heated through and the eggs whites are set, and serve.