Step 1

Preheat the oven to 400 degrees Fahrenheit.

Step 2

Heat the oil in a 10" cast-iron* skillet over medium heat. Once the oil is shimmering, add the sweet potatoes and spread out into a single layer. Allow to cook until browned on the bottom, about 3 to 4 minutes. Add the onion, bell peppers, salt, and pepper. Continue cooking, turning the contents of the pan as they brown, until the sweet potato is fork-tender (about 8 to 10 minutes).

Step 3

Meanwhile, begin preparing any garnishes or toppings you plan to use (dice the avocado, crumble the cotija, halve the tomatoes, etc.)

Step 4

Once the sweet potatoes are tender, turn off the heat and make four small holes in the hash; crack one egg into each hole and season with salt and pepper. Carefully transfer the skillet to the preheated oven; bake for 5 to 10 minutes, until the eggs are cooked to your liking.

Step 5

Finish preparing any toppings while the hash is in the oven; carefully remove the skillet from the oven once the eggs are done. Garnish with your toppings of choice and serve at once.