Roasted Sweet Potato and Egg Hash with Crispy Prosciutto and Avocado

Preheat your oven to 400 deg F (200 deg C).

Toss the cubed sweet potatoes with a drizzle of olive oil, fresh rosemary, minced garlic, sea salt, and cracked black pepper on a heavy rimmed baking sheet.

Spread them in a single layer to ensure they roast rather than steam.

Bake for 25-30 minutes, tossing halfway through, until the edges are caramelized and the centers are tender.

While the potatoes roast, drape the prosciutto on a separate parchment-lined tray and bake for 8-10 minutes until it shatters into crisp shards.

In a small non-stick pan, fry the eggs to your preference—sunny-side up is best here so the yolk acts as a sauce.

To serve, mound the roasted sweet potatoes in a bowl, top with the fried eggs, sprinkle with the crispy prosciutto, and finish with slices of ripe avocado.

The combination of the sweet, earthy potatoes, the salty crunch of the pork, and the creamy avocado creates a perfect morning balance.