Instructions

1. Start by washing and peeling 2 medium sweet potatoes. Cut them into small cubes, approximately 1/2 inch in size.
2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the diced sweet potatoes to the skillet.
3. Season the sweet potatoes with 1 teaspoon of paprika, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir well to combine.
4. Cook the sweet potatoes for about 10-12 minutes, stirring occasionally, until they are tender and starting to caramelize.
5. While the sweet potatoes are cooking, chop 1 medium onion and 1 red bell pepper into small pieces.
6. Once the sweet potatoes are tender, add the chopped onion and bell pepper to the skillet. Continue to cook for another 5 minutes, stirring occasionally.
7. In a separate bowl, beat 4 large eggs together with a pinch of salt and pepper. Once the vegetables are cooked, create a small well in the hash and pour the beaten eggs into the well.
8. Cover the skillet with a lid and let the eggs cook for about 5 minutes or until they are set to your liking.
9. Remove from heat and garnish with fresh chopped parsley before serving.