Make Sara Gore's delicious sweet potato, egg and sausage hash for a one-pot weekend brunch.
Preheat oven to 400 degrees.
Heat oil and butter in a large cast iron skillet over medium high heat.
Add chopped garlic and shallots. Saute 15 - 20 seconds and add the potatoes. Season with salt, pepper, and paprika and mix through. Saute until soft and beginning to brown, about 10-15 minutes (depending on the size of your dice), stirring often with a wooden spoon.
Add the sausage, kale, sage, and parsley and sauté another 5 minutes. Taste test! Check the seasoning and the doneness of the potatoes. Remember the potatoes will get a little darker in the oven.
Make 4 “wells” in the hash and crack one egg into each well. Season each egg with a little salt and pepper and top with shredded gruyere cheese. If you like a slightly runny yoke, place the skillet under the broiler for about 2 minutes. If you like a harder yoke, place your skillet in a 400 degree oven for 4-6 minutes.
Top with a sprinkle of fresh herbs and pinch of paprika. Divide among 4 plates, giving each serving an egg surrounded by a hash “nest.” Enjoy!