- 1 large sweet potato (about 12 ounces), 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)
Adjust oven rack to middle position and preheat oven to 400°F. Place sweet potatoes in a large pot and cover with cold, salted water. Bring to a boil over high heat and simmer until potatoes are tender, about 5 minutes. Drain in the sink.
Heat oil in a large cast iron or non-stick skillet over high heat until lightly smoking. Add drained potatoes and spread into an even layer. Cook until well browned on first side, about 5 minutes. Add peppers and onions and toss with a wooden spoon to combine. Continue to cook, allowing bottom of vegetables to brown. Flip vegetables and toss them with a wooden spoon to expose new sections to the bottom of the pan until well browned all over, about 10 minutes total. Stir in thyme leaves and hot sauce, cook until fragrant (about 30 seconds), and season to taste with salt and pepper. Remove from heat.
Make four shallow wells in the surface of the hash and break an egg into each. Sprinkle with salt and pepper. Transfer pan to oven and cook until eggs are barely set but still runny, about 5 minutes. Serve immediately.