Peel and chop 3 cups of sweet potatoes. Boil for 5 minutes then drain, (tip: this can be done the night before, and cooked, drained sweet potatoes can be stored in the refrigerator until ready to use).
In a skillet over medium heat, add the olive oil, diced onions, and a pinch of salt. Cook for a few minutes, then add the chopped bell peppers, remaining salt, paprika, and cumin. Sauté for 2 minutes until onions are translucent.
Add the cooked cubed sweet potatoes into the skillet and cook for 5-10 minutes until the potatoes are a bit golden, stirring occasionally. Add the black beans, stir, and heat through.
Remove the hash from the pan, cover, and set aside.
To the same skillet, add a little oil or butter, and fry your eggs.
To plate, add hash to the center of the plate, and top with your fried egg.
Garnish with chili peppers and sliced avocado.