Sweet Potato Breakfast Hash

Peel and cut the sweet potatoes into 1/2-inch cubes. Stem and seed the bell pepper, then peel the onion; dice both vegetables evenly into 1/2-inch pieces.

Place the sweet potatoes, water, and 1 tablespoon avocado oil in the skillet. Cover and set over medium-high heat. Once steaming, reduce the heat to medium and cook covered for 7 to 8 minutes, stirring once, until the potatoes are nearly tender but still hold their shape.

Remove the lid and cook until the water evaporates, 1 to 2 minutes. Add 1 tablespoon avocado oil and spread the potatoes into an even layer. Cook undisturbed for 3 minutes, then stir and cook for 2 minutes, until golden in spots.

Push the potatoes toward the edges of the skillet. Add the remaining 1 tablespoon avocado oil to the center, followed by the onion and bell pepper. Cook for 5 to 6 minutes, stirring occasionally, until the onion is softened and the pepper is tender with a slight bite.

Stir the vegetables together. Add the smoked paprika, garlic powder, black pepper, and 3/4 teaspoon kosher salt. Cook the seasonings for 1 minute, stirring well, until the hash is fragrant and the sweet potatoes are fully tender.

Use the spatula to make four wells in the hash. Crack each egg into the small bowl, then slide one into each well. Sprinkle the eggs with the remaining 1/4 teaspoon salt. Reduce the heat to low, cover, and cook for 5 to 7 minutes, until the whites are completely set and the yolks reach the desired doneness.

Remove the skillet from the heat and let the hash stand uncovered for 1 minute. Serve immediately, dividing one egg and one-quarter of the hash into each serving.