Sweet Potato Hash with Fried Eggs

Ingredients

Instructions

1. 1

   PREP THE SWEET POTATOES: Peel the sweet potatoes and cut into 1/2-inch cubes. Try to keep the pieces uniform in size so they cook evenly. Pat the cubes dry with paper towels - this helps them get crispy instead of steaming.

2. 2

   START THE HASH: Heat 2 tablespoons of olive oil in a large (12-inch) cast iron or non-stick skillet over medium-high heat until shimmering. Add the sweet potato cubes in a single layer - don't overcrowd the pan or they'll steam instead of crisp.

3. 3

   CRISP THE POTATOES: Let the potatoes cook undisturbed for 3-4 minutes until the bottoms turn golden brown. Then stir and repeat, cooking another 8-10 minutes total, stirring every few minutes. The potatoes should be golden and crispy on the outside and tender when pierced with a fork.

4. 4

   ADD VEGETABLES: Add the diced bell pepper, onion, and minced garlic to the skillet. Stir to combine with the potatoes. Cook for 5-6 minutes, stirring occasionally, until the vegetables are softened and slightly caramelized.

5. 5

   SEASON THE HASH: Sprinkle the smoked paprika over the hash and season generously with salt and pepper. Stir well to distribute the seasonings evenly. Push the hash mixture to the edges of the pan, creating an open space in the center.

6. 6

   FRY THE EGGS: Add the remaining 1 tablespoon of oil to the center of the pan. Crack the 4 eggs directly into the open space. Cover the skillet with a lid and reduce heat to medium. Cook for 2-3 minutes until the egg whites are completely set but the yolks are still runny. For firmer yolks, cook 1-2 minutes longer.

7. 7

   SERVE: Remove from heat. Sprinkle the chopped chives over everything. Serve directly from the skillet or transfer portions to plates, making sure each serving gets an egg on top of a bed of crispy hash.