Prep the produce: Peel and cube the sweet potatoes evenly so they cook at the same pace. Dice the onion and bell pepper. Mince the garlic and set it aside.

Start the hash: Heat 1–2 tablespoons of oil in a large skillet over medium heat. Add the sweet potatoes in a single layer with a pinch of salt and pepper. Cook, undisturbed, for 3–4 minutes to help them sear.

Sauté and season: Stir the potatoes, then add the onion and bell pepper. Drizzle in another splash of oil if the pan looks dry. Cook, stirring every few minutes, until the potatoes are tender and browned in spots, about 10–12 minutes.

Add garlic and spices: Stir in the garlic, smoked paprika, cumin, and chili flakes if using. Cook for 30–60 seconds until fragrant. Taste and adjust salt and pepper.

Optional add-ins: If using cooked sausage or bacon, stir it in now. For greens, add a couple handfuls of chopped kale or spinach and cook until wilted, 1–2 minutes.

Set up the poaching water: While the hash finishes, fill a medium saucepan with 2–3 inches of water. Add the vinegar and bring to a gentle simmer over medium heat. You want small bubbles, not a rolling boil.

Poach the eggs: Crack each egg into a small bowl. Swirl the simmering water to create a gentle vortex, slide in an egg, and repeat as space allows. Cook 3–4 minutes for a set white and runny yolk, or longer if you prefer a firmer yolk.

Drain and season the eggs: Use a slotted spoon to lift each egg onto a paper towel–lined plate. Sprinkle with a little salt and pepper.

Finish and serve: Spoon the sweet potato hash into bowls. Top each serving with a poached egg. Garnish with chopped parsley or cilantro, and add avocado, feta, or hot sauce if you like.