Ingredients:
3 Tablespoons unsalted butter, divided
6 fresh sage leaves, divided
1 medium sweet potato, peeled and cut into 1/2-inch cubes
1/2 cup water
1 small Vidalia or sweet onions, chopped
4 large eggs
Directions:
Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 2 sage leaves and fry quickly until crisp, about 30 seconds. Transfer to a paper towel lined plate to drain. Reserve.
Add the sweet potatoes to the skillet, toss until coated in the butter, then add the water and the remaining 4 sage leaves. Bring the water to a simmer and cook the potatoes, uncovered, until the water has evaporated and the potatoes are just fork tender, about 10 minutes. If there is any excess water in the pan, remove it with a large spoon and reserve. Continue cooking the potatoes, scraping the pan frequently with a spoon, until crusty brown, about 10 more minutes. Add a tablespoon of the leftover cooking liquid or fresh water if the potatoes stick or begin to scorch.
Meanwhile, melt 1 tablespoon of the butter in a medium skillet over medium heat. Add the chopped onion and cook, adding water as necessary when the pan gets dry, until deep golden brown, about 20 minutes. Transfer the onions to a serving bowl. Fry the eggs, 2 at a time, to your preference.
Plate the potatoes in the center of 2 plates with the caramelized onions alongside. Top each plate with 2 fried eggs, garnish with a fried sage leaf.
Makes 2 servings
This recipe was inspired in whole or in part by The Food Network
Latest Discussion
- Re: 30 day detox program using this site for recipes, help?
by: simplydawn
November 12, 2015, 17:20 - Re: corn flakes on anti-candida?
by: Pattyalthealth
August 3, 2013, 11:52
Calendar
Search by Ingredient
Top Rated
- Thai Veggie Wraps (93%)
- Cashew Dreamcake (93%)
- Shrimp Cocktail (93%)
- Fall Fruit Salad (90%)
- Herbed Quinoa (90%)