Step 1: Prepare Your Vegetables. Peel the sweet potatoes and dice them into uniform ½-inch cubes. Finely chop the onion and bell pepper, and mince the garlic. Having all your ingredients prepped and ready to go will make the cooking process much smoother.
Step 2: Cook the Sweet Potatoes. Heat a large, heavy-bottomed skillet (cast iron works wonderfully) over medium-high heat. Add the olive oil. Once shimmering, add the diced sweet potatoes. Spread them in a single layer and resist the urge to stir them too often. Let them cook undisturbed for 5-7 minutes to allow them to brown and caramelize, then stir and cook for another 5-7 minutes until tender-crisp. Season with salt, black pepper, paprika, and a pinch of cayenne for a subtle kick.
Step 3: Add Aromatics and Bell Pepper. Once the sweet potatoes are mostly tender, push them to one side of the skillet. Add the chopped onion and bell pepper to the empty side of the pan. Sauté for 3-5 minutes, stirring occasionally, until softened. Then, add the minced garlic and cook for another minute until fragrant. Mix all the vegetables together in the skillet.
Step 4: Make Wells for the Eggs. Create 2-4 small wells in the sweet potato hash with the back of a spoon. Crack an egg into each well. Season the eggs lightly with salt and pepper. Reduce the heat to low, cover the skillet, and cook for 4-7 minutes, or until the egg whites are set and the yolks are cooked to your desired consistency. For perfectly runny yolks, aim for 4-5 minutes.
Step 5: Serve and Garnish. Carefully remove the skillet from the heat. Garnish your sweet potato hash and eggs with fresh chopped parsley or cilantro, and a sprinkle of red pepper flakes if desired. Serve immediately and enjoy your delicious, homemade sweet potato hash and eggs!