Instructions

• 1 Preheat the oven to 450 degrees.
• 2 Peel the onions and cut in hald lengthwise, then cut into half moons. In a large skillet melt the butter over medium-high heat. When the butter foams, add the onions , low heat ot medium and cool stiring occasionally for 30 minutes until they are dark brown and carmelized. You may have to turn down the heat to medium-low to prevent burning.
• 3 Meanwhile, put the sausage in another skillet and brown over medium-high heat until no longer pink and starting to crisp up. Remove from heat and drain any excess fat.
• 4 While the onion and sausage are cooking, rinse and pat dry the potatoes. Chop these into 1/2-inch cubes. Finely minced the garlic and rosemary together. In a large bowl combine the potatoes, rosemary/garlic, green bell pepper, olive oil, the salt and black pepper. Spread onto a baking sheet and bake for 30 to 45 minutes, stirring occasionally. Roasting time will depend on how uniform the potatoes were cut. They should be fork tender. Combine everything together in a large bowl tosssing to mix. You can refrigerate this now for future meals or freeze it as well. I do not recommend freezing it as the green peppers and potatoes lose their texture.
• 5 To Serve: Heat oven to 425 degrees. Spread a layer of hash onto an oven safe dish such as a ramekin or a cast iron skillet. Crack eggs on top of the hast trying to keep the yolk intact.
• 6 Bake for 15 to 25 minutes or until the potatoes are hot and the eggs are baked, all eggwhite are white and yolk has set. Baked eggs are deceptive in that the white often looks much less cooked then it actually is.
• 7 Serve with some shavings of parmesan cheese if you so choose.