After dicing sweet potatoes, we recommend microwaving them in a bowl covered with plastic wrap for about 3 minutes to help soften them. This helps speed up the cooking process, but is not required.

Heat olive oil in a skillet. Works best in a cast iron skillet. Add in onion and garlic and let cook about 2-3 minutes until softened.

Next, add in chopped serrano and sweet pepper. Let cook for another 3-5 minutes, stirring occasionally.

Next, add in the potatoes. It is key to avoid over-mixing. Be patient, allow the potatoes and veggies to stand untouched to get a nice char on the outside. Over-mixing leads to a mushy hash.

Once the sweet potatoes have a nice char going, go ahead and add in the steak. We used some leftover grilled steak, but any leftover meat honestly worked great. Let cook 2-3 minutes.

Lastly, throw in the green onions and allow to cook for another minute before covering and removing from heat.

In a separate non-stick pan, heat small amount of oil. Once pan is hot, crack 2 eggs and allow to cook, sunny side up. Once done, place on top of hash.

Drizzle hash with Mexican crema and salsa of your choice. Top with chopped cilantro and sliced avocado.