Sweet Potato Hash with Eggs

Steps

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1. 1
   Peel the sweet potato, cut a slice to create a stable base, then flip and slice into 1 cm thick planks. Turn them and cut into fry-shaped strips, then dice into 1 cm cubes.
   ▶ ≈0:07
2. 2
   Place the sweet potato cubes in a microwave-safe container with a lid and microwave at 600W for 5 minutes until soft.
   ▶ ≈0:45
3. 3
   Prepare 3 whole eggs and 200g of liquid egg whites as the protein base. Optionally, substitute 100g of canned chickpeas if preferred.
   ▶ ≈0:51
4. 4
   Dice the onion and peppers.
   ▶ ≈1:19
5. 5
   Heat a pan over medium heat with 4g of oil, add the cooked sweet potatoes, onions, peppers, and a pinch of salt. Stir-fry for 3 to 4 minutes until browned and caramelized.
   ▶ ≈1:37
6. 6
   Add garlic powder, smoked paprika, and freshly cracked black pepper, stirring for 30 seconds to toast the spices and develop flavor.
   ▶ ≈2:02
7. 7
   Pour in 30g of hot sauce and stir until evenly combined.
   ▶ ≈2:21
8. 8
   Make three wells in the hash with a spatula, add about 1g of oil to each well, crack in the 3 eggs, and pour the egg whites around the edges. Season with salt and black pepper.
   ▶ ≈2:43
9. 9
   Cover the pan with a lid and cook for 4 to 5 minutes until the eggs are fully set.
   ▶ ≈2:56
10. 10
    Remove the pan from heat and serve.
    ▶ ≈3:10