Easy Sweet Potato and Pepper Hash with Eggs

Ingredients

• 1 large sweet potato, cut into 1/2-inch dice
• Kosher salt
• 2 tablespoons vegetable oil
• 1 green bell pepper, cored and seeded, thinly sliced
• 1 red bell pepper, cored and seeded, thinly sliced
• 1 small onion, thinly sliced
• 1 tablespoon fresh thyme leaves
• 2 teaspoons hot sauce, such as Frank's or Cholula
• Freshy ground black pepper
• 4 eggs
• 1 tablespoon chopped fresh parsley leaves, optional

Directions

1. Set an oven rack in the center and heat the oven to 400 degrees F. Put the sweet potatoes in a large pot, add cold salted water to cover, and bring it to a boil over high heat. Simmer until the potatoes are tender, about 5 minutes, then drain them in the sink.
2. Warm the oil in a large cast iron or non-stick skillet over high heat until it just begins to smoke. Add the drained potatoes and arrange them in a single, even layer. Let them cook until the first side is deeply browned, about 5 minutes. Add the peppers and onions, then stir everything together with a wooden spoon. Keep cooking so the vegetables on the bottom can brown, turning and stirring with the wooden spoon to bring fresh surfaces against the pan, until the mixture is browned all over, about 10 minutes total. Add the thyme leaves and hot sauce, stir until aromatic, about 30 seconds, then season to taste with salt and pepper. Take the skillet off the heat.
3. Use the back of a spoon to create four shallow spaces in the hash, then crack an egg into each one. Season the eggs with salt and pepper. Move the skillet to the oven and bake until the eggs are just set while the yolks are still runny, about 5 minutes. Serve immediately.