Sweet Potato Hash

Instructions

1. Prepare the sweet potatoes
   Place the diced sweet potatoes in a microwave-safe bowl with 2 tablespoons of water. Cover with a microwave-safe plate and microwave on high for 4-5 minutes until slightly softened but not fully cooked. Drain any excess water.
2. Cook the bacon
   If using bacon, add the chopped bacon to a large cast-iron skillet over medium heat. Cook until crispy, about 5-6 minutes. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving the bacon fat in the pan. If not using bacon, heat 2 tablespoons of olive oil in the skillet.
3. Sauté the vegetables
   Add the diced onion to the skillet and cook until softened, about 3-4 minutes. Add the red bell pepper and cook for another 2-3 minutes. Add the minced garlic and cook for 30 seconds until fragrant. If the pan seems dry, add a bit more olive oil.
4. Add the sweet potatoes
   Add the par-cooked sweet potatoes to the skillet. Sprinkle with smoked paprika, dried thyme, cumin, cayenne pepper, salt, and black pepper. Stir to combine and spread in an even layer. Allow to cook undisturbed for 3-4 minutes to develop a crust, then stir and repeat this process until the sweet potatoes are tender and browned on multiple sides, about 10-12 minutes total.
5. Cook the eggs (optional)
   If adding eggs, create 4 wells in the hash mixture. Crack an egg into each well. Cover the skillet and cook until the egg whites are set but yolks are still runny, about 3-4 minutes. Alternatively, you can scramble the eggs separately and fold them into the hash.
6. Finish and serve
   Return the cooked bacon to the skillet (if using) and gently fold in. Sprinkle the hash with sliced green onions and fresh parsley. Serve hot, directly from the skillet for a rustic presentation or divide among individual plates.