Ingredients:

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1 lb of ½-inch diced sweet potatoes

½ cup diced onion

1 diced red bell pepper

1 diced green bell pepper

1 tbsp oil

½ tsp smoke paprika

¼ tsp garlic powder

⅛ tsp ground cayenne pepper

¼ tsp salt and black pepper

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1. Preheat the oven to 425˚F and place a rimmed baking sheet in the oven while it preheats.

2. Add diced sweet potatoes, onion, red bell pepper, green bell pepper, oil, smoke paprika, garlic powder, ground cayenne pepper, salt and black pepper to a large bowl and stir to combine.

3. Remove baking sheet from the oven and coat with 2 teaspoons oil. Use a wooden spoon or spatula to spread potatoes and vegetables out evenly onto the baking sheet. Bake, stirring occasionally during cooking time, until sweet potatoes are fork-tender, about 18 to 20 minutes.

4. Move vegetables away from the sides, toward the center of the baking sheet (to create a mound for adding 4 eggs). Use the back of a spoon to create 4 wells in hash. Crack one egg into each well. Season with salt and pepper. Bake until whites are set and yolk is jammy, about 8-10 minutes.

5. Drizzle 1 tbsp red wine vinegar over everything and garnish with 2 tbsp chopped chives just before serving.

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Additional notes:

Be sure to keep potatoes to a ½-inch size so that they cook evenly and quickly.

Cracking the egg into a bowl first makes it easy to remove any rogue eggshell that may end up in the egg when it’s cracked.

The USDA recommends cooking eggs until the yolk and whites are firm.

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