Step 1: Heat your skillet
Place a large skillet over medium heat and add the olive oil. Let it warm up until it’s shimmering — this helps everything crisp up rather than steam.

Step 2: Add the sweet potatoes
Toss in your diced sweet potatoes and give them a good stir to coat with oil. Spread them out into a single layer and let them cook undisturbed for 4–5 minutes. This helps develop that golden, crispy exterior. Stir occasionally and cook for another 5–7 minutes until fork-tender and lightly browned.

Step 3: Add onions and peppers
Once the sweet potatoes are nearly tender, add in the diced onion and bell peppers. Stir everything together and cook for another 5–6 minutes. The onion should start to caramelize and the peppers should soften while still keeping some bite.

Step 4: Add garlic and spices
Add the minced garlic, smoked paprika, cumin, salt, and pepper. If you’re going for a little kick, toss in chili flakes or cayenne. Stir well and cook for 1–2 more minutes, just until the garlic becomes fragrant and the spices bloom.

Step 5: Make room for the eggs (optional)
If adding eggs directly to the skillet, use a spoon to create 4 small wells in the hash. Crack an egg into each one. Cover the skillet with a lid and let cook on low heat for 4–5 minutes, or until the whites are set but yolks are still runny. For firmer yolks, let them cook a bit longer.

Step 6: Garnish and serve
Remove from heat and sprinkle with fresh herbs. Add sliced avocado, crumbled turkey sausage, a drizzle of hot sauce, or a scoop of salsa on top if desired. Serve hot, straight from the skillet, or spoon onto plates for a more refined presentation.