Sweet potatoes and smoky poblano peppers are topped with a fried egg for a savory, hearty breakfast. Kay Chun is a recipe developer, food stylist, and New York Times Cooking contributor.

Add sweet potatoes, a pinch salt and ¼ cup water ... Bring water back to a simmer and repeat with remaining eggs. To serve, plate hash, top with eggs and scatter crumbled cheese over top.

Add the drained sweet potatoes to the pan ... Create 4 wells in the hash where you will crack each egg. Working one egg at a time, crack an egg into a small bowl, then carefully pour it into ...

Add the onions, yellow bell peppers, garlic and sweet potatoes, cook for about 10 minutes, stirring occasionally, or until the vegetables begin to softened. Add in 1 cup water and the scallions ...

Add the onion and cook, stirring, until golden, about 5 minutes. Add the butter, sweet potatoes, garlic and rosemary and cook over moderate heat, stirring occasionally, until the potatoes are ...