Sweet Potato Breakfast Hash with Eggs

Prep & Par-cook the Sweet Potatoes: Peel 2 medium sweet potatoes and dice them into uniform 1/2-inch cubes. Place them in a microwave-safe bowl with 1 tablespoon of water, cover, and microwave on high for 3 minutes to steam slightly (this ensures they cook through evenly in the pan). Drain any remaining liquid.

Sauté the Hash: Heat 2 tablespoons of extra-virgin olive oil (or avocado oil) in a large skillet or cast-iron pan over medium heat. Add the diced sweet potatoes, 1 diced red bell pepper, and 1/2 diced yellow onion. Season with 1/2 teaspoon of smoked paprika, 1/2 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook for 10–12 minutes, stirring occasionally, until the sweet potatoes are tender on the inside and crisp on the edges.

Make the Egg Wells: Use a spoon to create 4 small wells in the sweet potato mixture across the pan.

Add & Cook the Eggs: Crack 1 large egg directly into each well. Season the tops of the eggs lightly with a pinch of salt and black pepper. Cover the skillet with a lid and cook on medium-low heat for 4–6 minutes, until the egg whites are fully set but the yolks are still soft and runny.

Garnish & Serve: Remove the skillet from the heat. Garnish with fresh chopped parsley, sliced green onions, or diced avocado, and serve hot straight from the pan.