This recipe was born from the need to use up a bunch of rapidly wilting and sprouting items inmy pantry and refrigerator and to do it without a fuss. Like so many of us, I went on a pre-quarantine shopping trip about two weeks ago, buying only things I knew would last me a while, like onions, russet potatoes, sweet potatoes and button mushrooms. Two weeks later, they are nearing their end. I see the very beginning of a hint of nuclear green blooming on the russets, my sweet potatoes have gone slightly spongy and my mushrooms are on the verge of drying up.
Swap options: The great thing about this hash is that you can use any root vegetables you have on hand — beets, parsnips or turnips will all work. If you don't have mushrooms, that's fine, too! Just search in your fridge for something else to roast. Use up any herb you have that's wilting or sprinkle with some dried herbs from your pantry.
Preheat oven to 425°F.2.
In a large bowl, toss russet potatoes, sweet potatoes, onions and mushrooms with olive oil and toss until everything is evenly coated. Spread the oiled vegetables out on a sheet pan and season liberally with salt and pepper and roast for 15 minutes.3.
While the vegetables are cooking, tear the uncased sausages into rough chunks. After 15 minutes, add the sausages to your sheet pan and toss them around with the semi-roasted vegetables before spreading them out evenly again. Smash the sausage chunks with the back of a spoon (this will encourage lots of good brown bits). Cook for 10 minutes.4.
After 10 minutes, crack eggs directly onto hash mixture and cook between 5-12 minutes (depending on how you like your yolk). Once the eggs are to your liking, sprinkle with chives and hot sauce and serve.