3 leeks, white and pale-green parts only, thinly sliced crosswise and rinsed well
2 tablespoons unsalted butter
1 pound fresh Italian sausage or chorizo (optional)
1 cup bell peppers, diced
2 pounds sweet potatoes, cut into 1/2-inch cubes
6 large garlic cloves, minced
1/2 teaspoon cumin
3 tablespoons olive oil
1 tablespoon kosher salt, plus more to taste if necessary
Freshly ground black pepper
Preheat the oven to 450°F. Melt butter in a large skillet over medium-low heat. Cook leeks, stirring often, until caramelized, about 35 minutes.
Meanwhile, put the sausage or chorizo (if using) and bell peppers in another skillet and cook over medium-high heat, breaking up sausage into fine crumbles with a spatula. Cook for about 10 minutes, or until the sausage is browned and beginning to crisp. Drain away any excess fat.
Toss sweet potatoes with garlic and cumin in a large bowl and drizzle with olive oil. Season with salt and a generous helping of black pepper. When the leeks are caramelized and the sausage is crispy, stir these and the bell peppers into the sweet potatoes as well. Line a large baking sheet with foil or parchment paper, and spread out the sweet potatoes evenly. Roast the sweet potatoes for 30 to 45 minutes or until they are soft and browned. You can refrigerate the cooled hash for up to 5 days.
To serve: Heat the oven to 425°F. Spread a relatively thin layer of the sweet potato hash in a baking dish, such as a cast iron skillet or a 9×13-inch baking dish. You can also bake in individual ramekins. Make small wells in the sweet potatoes and crack in eggs. Sprinkle lightly with salt and pepper.
Bake for 15 to 20 minutes, or until the sweet potatoes are hot and the eggs are baked through. (Test the eggs by prodding them with a fork to check the firmness of the white and the yolk; baked eggs are deceptive in that the white often looks much less cooked than it really is.) Serve immediately, with shavings or sprinkles of Parmesan cheese, if desired.
Adapted from thekitchn.com