Sweet Potato Hash Breakfast Bowl

Preheat oven to 450°F. Line a large baking sheet with foil or parchment paper.

In a cast iron skillet, melt butter over medium-high heat. Once butter bubbles, add onions and mushrooms. Sprinkle lightly with sea salt and ground black pepper. Lower heat slightly and simmer, stirring occasionally, until onions are translucent and aromatic and mushrooms have slightly browned, about 8 minutes.

In a large bowl, combine sweet potato cubes, olive oil, garlic powder, smoked paprika, garlic powder, chili powder, minced rosemary, and oregano. Season with sea salt and ground black pepper. Toss to coat.

Spread sweet potato mixture on prepared baking sheet and roast for approximately 25-40 minutes, stirring every 10–15 minutes, until sweet potatoes are soft and browned.

In the meantime, cook bacon, leaving it a little undercooked. Chop and set aside. Once potatoes are ready, reduce oven temperature to 425°F.

In a large bowl, combine sweet potato mixture with onions, mushrooms, and chopped bacon. Spoon mixture into individual ramekins. You may also use a cast-iron skillet. Make small wells in the hash and crack an egg into each ramekin. Sprinkle lightly with sea salt and ground black pepper.

Bake for 10–20 minutes, or until hash is hot and eggs are baked to your preference. Always keep an eye on them and poke the egg whites with a toothpick to test doneness.

Garnish with shredded Parmesan or Romano cheese if desired.