Sweet Potato Hash with Baked Eggs Recipe

2 to 3 tablespoons vegetable oil
2 large sweet potatoes, peeled, cut into 1/4- to 1/2-inch dice (about 2 2/3 cups or 13 ounces)
1 1/3 cups minced yellow onion
1 garlic clove, minced
1 jalapeno pepper, minced
4 eggs
1/4 teaspoon salt, divided
Coarsely ground black pepper
3 tablespoons minced parsley or cilantro

1. Preheat oven to 400F.
2. Heat oil in a heavy skillet over medium-high heat. Add potatoes and onions and cook about 5 minutes, or until potatoes are tender. Reduce heat, add garlic and jalapeno pepper, and cook 1 to 2 minutes. Season with 1/8 teaspoon salt and pepper.
3. Make 4 evenly spaced, slight depressions in the hash and break an egg into each one. Place pan in the oven and bake 8 to 10 minutes, or until the eggs are cooked. Remove, season eggs with remaining salt and pepper, and garnish with parsley. Serves 4.

Recipe by Margaret Fox, "Morning Food," March 11, 2007