Sweet Potato and Onion Hash with Poached Eggs

Peel the 2 medium sweet potatoes and cut them into 1/2-inch cubes. Finely dice 1 medium yellow onion and 1 medium red bell pepper. Mince 2 cloves of garlic and finely chop 2 tbsp of fresh parsley.

Place the diced sweet potatoes in a microwave-safe bowl with 1 tbsp of water. Cover with a paper towel and microwave on high for 3 minutes to par-cook, then drain any remaining water.

Heat 2 tbsp of olive oil in a cast-iron skillet over medium heat. Add the par-cooked sweet potatoes, diced yellow onion, and diced red bell pepper.

Season the vegetables with 1 tsp salt, 1/2 tsp black pepper, 1 tsp smoked paprika, and 1/2 tsp dried thyme. Cook, stirring occasionally, for 12 to 15 minutes until the sweet potatoes are tender and have developed crispy, golden edges.

Reduce the skillet heat to low, stir in the 2 cloves of minced garlic, and cook for 1 to 2 minutes until fragrant. Remove the skillet from the heat and cover with foil to keep warm.

To poach the eggs, fill a medium saucepan with 3 inches of water, add 1 tbsp of white vinegar, and bring to a gentle simmer over medium-low heat (about 180°F to 190°F). Do not let it reach a rolling boil, as high heat will make the egg proteins rubbery.

Crack 1 egg into a small ramekin. Gently stir the simmering water to create a slow whirlpool, then slide the egg into the center. Repeat with the remaining eggs, cooking in batches of 3 to avoid crowding. Poach for 3 to 4 minutes until the egg whites are fully set but the yolks remain soft.

Using a slotted spoon, lift the poached eggs out of the water and drain them briefly on paper towels.

Divide the warm sweet potato hash among 3 plates. Top each serving with 2 poached eggs, garnish with 2 tbsp of chopped fresh parsley, and serve immediately.