Peel and chop sweet potato into cubes. Dice onion as well.
Add onion to cast iron skillet with olive oil. Let soften, stirring every so often for about 10 minutes. If incorporating a meat, add and brown at this time.
Add sweet potatoes and rosemary and cover skillet, allowing potatoes to steam for about 10-15 minutes.
Once potatoes are soft, either create divits and crack eggs directly into skillet or, if you’re nervous like me, just fry up in a nonstick pan simultaneously.
Lastly, throw some feta or whatever you have around on there and cover while still warm to melt slightly.
Serve egg on top of hash and finish with salt & pepper. Enjoy warm!
