Sweet potato hash browns with asparagus and fried eggs

Ingredients:

• 2 large sweet potatoes, peeled and cut into 1cm pieces.
• 0.5 tsp smoked paprika
• 3 tbsp. l. olive oil
• 1 sweet onion, thinly sliced
• 2 cloves garlic, crushed
• 1 bunch asparagus, trimmed and cut into 2.5cm pieces.
• 2 tsp finely chopped sage
• 4-8 large eggs
• Hot sauce, for serving

Preparation:

1. Preheat oven to 220°C.
2. In a bowl, combine the sweet potatoes with the paprika, 1.5 tablespoons olive oil, 0.5 teaspoon salt, and a small amount of ground black pepper. Arrange in a single layer on a rimmed baking sheet and bake, tossing once or twice, until tender and browned in spots, about 15 minutes.
3. Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the onion and 1/4 teaspoon salt and cook, stirring occasionally, until softened and golden, about 15 minutes. Add the garlic and cook, stirring, for 1 minute. Increase the heat to medium-high and add the asparagus. Cook, stirring frequently, until the vegetables are tender, about 3 minutes. Add the roasted sweet potato and sage, season with salt and pepper. Transfer the hash browns to a bowl, cover, and keep warm.
4. Add the remaining 0.5 tablespoons of olive oil to the pan and heat. Crack the eggs into the pan and fry them to your desired consistency. Divide the hash browns among plates and top with the fried eggs. Serve with hot sauce.