Sweet Potato Breakfast Hash

Step 1

Scrub the sweet potatoes under running water to remove dirt, then pat dry with a paper towel.

Step 2

Place each sweet potato on the cutting board and cut lengthwise in half from one end to the other, then cut each half lengthwise again so you have four long quarters, then turn each quarter 90 degrees and slice crosswise into 1/2-inch cubes, like cutting a dice.

Step 3

Cut the onion lengthwise from root to tip into two halves, place each flat-side down, then slice crosswise into 1/2-inch-wide half-moons.

Step 4

Place the 12-inch cast iron skillet on the stovetop and turn the heat to medium-high.

Step 5

Once the skillet is hot, pour in 2 tablespoons of the olive oil and wait until it shimmers and slides quickly when you tilt the pan, about 60 seconds.

Step 6

Pour all the sweet potato cubes into the hot oil and do not stir for 4 minutes so the bottoms brown, then stir the potatoes and let them rest for 3 more minutes to brown another side.

Step 7

Push the potatoes to the outer edge of the skillet, leaving a gap in the center, then pour the remaining 1 tablespoon of olive oil into the center gap.

Step 8

Add the onion slices to the center gap and stir them in the oil without moving the potatoes for 3 minutes until the onions soften and turn pale gold.

Step 9

Stir the browned potatoes and softened onions together and sprinkle 0.5 teaspoon of salt and 0.25 teaspoon of black pepper over the top.

Step 10

Make two small gaps in the hash and crack one egg into each gap, keeping the whites and yolk intact.

Step 11

Turn the heat down to medium and cover the skillet with a lid or foil, then cook for 3–4 minutes until the egg whites turn opaque and firm but the yolks still jiggle slightly when you nudge the pan.

Step 12

Slide the hash onto a serving plate or divide between two bowls with one egg in each portion.