Step 1

Heat a 10-inch nonstick oven safe skillet over medium heat.

Step 2

Add the oil and onions to the pan and cook until the onions are golden, 5 to 6 minutes.

Step 3

Add the sweet potatoes and thyme, season with 3/4 teaspoon salt, garlic powder, paprika and pinch of black pepper and stir to combine.

Step 4

Add 2 to 3 tbsp water, cover and cook the sweet potatoes over medium-low heat, stirring occasionally, until crisp and tender, about 8 to 12 minutes.

Step 5

Add the chopped chicken to the skillet and cook 2 minutes, uncovered.

Step 6

Make 4 wide wells in the hash. Crack 1 egg into each well and season with salt and pepper and cover.

Step 7

Cook until the whites are set, but the yolks are still runny, about 5 to 7 minutes. Top with fresh herbs.