Breakfast is amazing, so why not have it for dinner. Sweet potatoes hash with caramelized onions flavored with paprika and rosemary. And of course a runny egg on top is essential!

• 2 tbsp olive oil
• 1 large yellow onion
• 1 tbsp balsamic vinegar
• Kosher salt
• freshly ground black pepper
• 4 large sweet potatoes
• 1 tsp herbs of provence (if desired)
• 1 1/2 tsp smoked paprika ( I used hungarian paprika)
• 2 tbsp minced fresh rosemary
• 3 large eggs
• shaved Parmesan (if desired)

1. Preheat oven to 425 F
2. Cut large onion into half then thin slices.
3. In a iron skillet on medium heat add grapeseed oil, then onions and balsamic.
4. Stir till onions are browned.
5. Peel then chop sweet potatoes into small cubes. Mix with olive oil, rosemary, paprika, salt and pepper.
6. Add the sweet potatoes to caramelized onions and add herbs of provence.
7. Mix and then place iron skillet in oven for 15-25 min until starting to brown.
8. Remove from the oven and crack three large eggs over sweet potato hash.
9. Place back in oven for 5-10 min depending on how you like your eggs.
10. Remove and add cheese and garnish if desired.