Sweet Potato Breakfast Hash

From the garden

• 2 medium sweet potatoes, scrubbed and cut into ½-inch cubes
• 1 large bell pepper, chopped
• 1 medium onion, chopped
• 2 green onions, thinly sliced (optional) — for the top

From the pantry

• 3 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp ground cumin
• 4 eggs
• hot sauce (optional) — for serving
• salt — to taste
• black pepper

1. Warm 2 tablespoons of the oil in a large skillet (one with a lid) over medium heat. Add the sweet potatoes with a good pinch of salt, toss to coat, then cover and cook 8–10 minutes, stirring once or twice, until just fork-tender — the lid steams them through so they don't burn before they soften.
2. Uncover, add the remaining oil, and raise the heat to medium-high. Stir in the onion and bell pepper and cook 6–8 minutes, stirring only occasionally so the sweet potatoes get browned, crispy edges.
3. Sprinkle in the smoked paprika, cumin, and a few grinds of black pepper; stir 1 minute until fragrant. Taste a cube and add salt as needed.
4. Make four wells in the hash with the back of a spoon and crack an egg into each. Cover and cook 4–6 minutes over medium-low, until the whites are set but the yolks are still soft.
5. Scatter with green onions and bring the skillet to the table with hot sauce alongside. A runny yolk stirred through the hash is the whole point.