Step 1

Whisk the chili flakes, thyme, and paprika together in a small bowl. Set aside.

Step 2

Heat 1 tablespoon of your preferred fat in a large, heavy-bottomed skillet over medium-high heat.

Step 3

Add the cubed sweet potato and sprinkle with salt and pepper. Stir to coat, then spread the potatoes in a single layer in the pan.

Step 4

Cook for about 10 minutes until the potatoes are crisped at the edges—stir often enough that your potatoes don't stick to the pan, but allow them to sit still long enough to form a nice crust. If your potatoes are sticking, add another 1 tablespoon fat.

Step 5

Once the potatoes are crispy outside and soft inside, scrape into a bowl and set aside.

Step 6

Add another 1 tablespoon fat to the pan and stir in the onion, bell pepper, half the reserved spices, and another generous sprinkle of salt and pepper.

Step 7

Cook for 5-6 minutes in the same way you cooked the sweet potatoes, stirring occasionally so the onion and bell pepper have a chance to brown at the edges.

Step 8

Scrape the onion and pepper into the same bowl as the potatoes.

Step 9

Add 1 more tablespoon fat to the pan and add the garlic and Brussels sprouts, sprinkling once more with salt and pepper.

Step 10

Cook for about 5 minutes until tender, again following the same method, then return the potatoes, onion, and pepper to the pan.

Step 11

Add the remaining spices, taste to see if additional salt or pepper is needed, and cook for a minute or two more to marry the flavors together.

Step 12

Cook your eggs if you haven't done so already.

Step 13

Pile the hash onto a plate or into a bowl, sprinkle with chopped parsley, chives, and apple (if using), then top with eggs. Let the creamy yolks run into the hash, coating it and adding moisture.