- Heat oil in a heavy skillet over medium heat. Add sweet potatoes and onions, and saute until potatoes are lightly browned and softened. Stir occasionally, being careful not to break apart the potatoes. Season to taste.
- In a saucepan over medium heat, bring ½-inch water and vinegar to a boil. Gently break eggs into the water. Cook over a low boil until egg whites are set. Remove poached eggs with a slotted spoon and place over the hash (either in the skillet or on a platter).
- Spoon cheese over top and garnish with parsley.
Tips & Notes
Though sauteing and poaching aren’t difficult, they require careful timing to ensure hot hash with soft-yolked eggs. A few practice runs on the eggs might be helpful.