Savory Sweet Potato Breakfast Hash

What you need

• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and black pepper to taste
• 4 large eggs
• 2 tablespoons water
• Fresh parsley for garnish

The easy way

1. Heat olive oil in a large cast-iron skillet over medium-high heat.
2. Add the diced sweet potatoes, onion, and bell pepper; season with paprika, garlic powder, salt, and pepper.
3. Cook for 10-12 minutes, stirring occasionally, until the vegetables are tender and browned at the edges.
4. Create four wells in the hash and crack an egg into each well; add water to the pan and cover with a lid.
5. Steam-fry for 3-5 minutes until the egg whites are set but yolks remain runny, or cook longer for firm yolks.
6. Garnish with fresh parsley and serve immediately; refrigerate any leftover hash in an airtight container.

Use your senses. Times are guardrails. Look for the color, texture, and doneness cues in the steps, and refrigerate perishable leftovers promptly.