Peruvian Sweet Potato Hash with Fried Eggs

Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat.

Add the diced sweet potatoes to the skillet and cook, stirring occasionally, for 10-12 minutes, or until tender and lightly browned.

Stir in the diced red onion and minced garlic. Cook for another 3-4 minutes, until the onion softens.

Add the aji amarillo paste, ground cumin, salt, and black pepper. Stir well to combine and cook for 1 minute, allowing the flavors to meld.

Stir in the chopped cilantro and remove the hash from the skillet, setting it aside.

In the same skillet, add a little more olive oil if needed, then crack the 4 eggs directly into the pan. Fry the eggs to your desired doneness (e.g., 2-3 minutes for runny yolks, 4-5 minutes for firm yolks) over medium-low heat.

Divide the sweet potato hash among four plates. Top each serving with a fried egg and garnish with additional fresh cilantro.

Serve immediately and enjoy this flavorful Peruvian-inspired breakfast.