2 large sweet potatoes, peeled and cut into 1/2-inch pieces
1/2 teaspoon smoked paprika
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 sweet onion, thinly sliced
2 cloves garlic, minced
1 bunch asparagus, trimmed and cut into 1-inch pieces
2 teaspoons finely chopped fresh sage
4 to 8 large eggs
Hot sauce, for serving
Preheat the oven to 425 degrees Fahrenheit.
In a mixing dish, combine the sweet potatoes, paprika, 1 1/2 tablespoons oil, 1/2 teaspoon salt, and a few grinds of pepper. Spread in a single layer on a rimmed baking pan and bake for 15 minutes, stirring once or twice, until soft and brown in spots.
In a large nonstick skillet, heat 1 tablespoon of oil over medium heat. Cook, stirring periodically, for about 15 minutes, until the onion has softened and turned brown. Cook for 1 minute, stirring constantly. Add the asparagus and raise the heat to medium-high. Cook, stirring frequently, for 3 minutes, or until the vegetables are soft. Season with salt and pepper and stir in the roasted sweet potatoes and sage. Place the hash in a bowl and cover to keep warm.
Heat the remaining 1/2 teaspoon of oil in the skillet. In a skillet, crack the eggs and fry them as desired. Serve the hash on plates with the fried eggs on top. Serve with a spicy sauce.