Chaat masala does add that chaat or street food touch to this, but if you don’t have it, substitute with some black salt.5. I don’t like sweet chutney a lot, but feel free to top yours with some.

Prick 4 medium sweet potatoes (about 2½ lb.) all over with a fork; run under water to dampen (this will encourage steaming and help soften potatoes when baking). Place on a rimmed baking sheet.

Do not wipe pot clean. Reduce heat under pot to medium. Add onion, bell pepper, ginger, garlic, and remaining 1 tablespoon oil. Cook, stirring often and scraping up browned bits from bottom of pot ...

Add half of the green onion, sriracha, black pepper, and the remaining 1/2 teaspoon salt. Stir and let cook 2 minutes. Create 4 wells in the hash where you will crack each egg.

1 large sweet potato, peeled and grated (about 4 cups grated) 1/2 large yellow or sweet onion, grated (about 3/4 cup grated) 1 egg 1/2 tsp. kosher salt 1/2 tsp. ground cumin 1/2 tsp. smoked paprika ...

Remove from the heat and let cool for at least 5 minutes. In a large bowl, combine the sweet potato, bread crumbs, parsley, egg, salt and pepper. Add the onion mixture and thoroughly mix to combine.

Line a baking tray with foil. Pierce sweet potato with a fork, then bake for 40 to 50 minutes until tender. Peel and set aside. Meanwhile, heat olive oil in a pan over low heat.