Dice the sweet potatoes, onion, and pepper; mince the garlic; whisk the eggs with milk, a pinch of salt, and black pepper.

Heat a large (10–12 inch) nonstick or cast-iron skillet over medium heat. Add 1 tbsp of oil.

Add the diced sweet potatoes in a single layer if possible. Let cook undisturbed for 6–8 minutes until bottoms are golden. Stir and continue cooking for another 6–8 minutes until tender. If the potatoes stick, add a splash of water and cover for 2 minutes to steam.

Push the potatoes to the side, add the remaining 1 tbsp of oil, then add the onion and bell pepper. Cook for 3–4 minutes until softened. Add garlic, smoked paprika, cumin, thyme, salt, and pepper; stir and cook for 30–60 seconds until fragrant.

Mix everything together.

Create 3 small wells in the hash. Pour the whisked eggs into the wells, or scramble the eggs in the skillet by stirring gently into the hash. Cook the eggs for 2–4 minutes until softly set, or longer for firmer eggs. Tip: Cover for 1 minute to speed soft-setting without overcooking.

Taste and adjust seasoning. Remove from heat and sprinkle with parsley or chives. Top with sliced avocado and a squeeze of lime, or serve with toast and hot sauce on the side.

Plate warm and serve immediately. Leftovers reheat well.