• Before starting, preheat the oven to 450˚F. Wash and dry all produce.
• Peel, then cut sweet potatoes into 1/2-inch pieces.
• Discard outer leaves from Brussels sprouts, then trim and discard stem ends. Halve Brussels sprouts (if larger, quarter them).
• In a large bowl, toss together sweet potatoes, Brussels sprouts, 1 tbsp oil and half the Mexican Seasoning. Season with pepper, then toss to coat.
• On a parchment-lined baking sheet, arrange sweet potatoes and Brussels sprouts. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.)
  

• Roast in the middle of the oven for 16-22 min, stirring halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, switching baking sheet positions halfway through.)
• Meanwhile, peel, then cut onion into 1/2-inch pieces.
• Core, then cut pepper into 1/2-inch pieces.
  

• Heat a large non-stick pan over medium.
• Meanwhile, pat chicken dry with paper towels. Season with salt and pepper.
• When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry for 6-7 min on one side until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.**
• Remove chicken to a plate.
• Reheat the same pan over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil, then onions and peppers. Cook for 3-4 min, stirring occasionally, until tender. Season with salt, pepper and remaining Mexican Seasoning.
• Transfer veggies to another plate, then cover to keep warm.
• Carefully rinse and wipe the pan clean. 

• Meanwhile, zest, then juice half the lemon (whole lemon for 4 servings).
• In a small bowl, combine mayo, 1 tsp (2 tsp) water, 1/2 tbsp (1 tbsp) lemon juice, 1/4 tsp (1/2 tsp) sugar and 1/2 tsp (1 tsp) lemon zest. Season with salt and pepper, then stir to combine.
• Finely chop cilantro.

• Reheat the same pan (from step 3) over medium.
• When hot, add 1/2 tbsp oil, then crack in eggs. Season with salt and pepper. Pan-fry, covered, until egg whites are set, 2-3 min.** (NOTE: The yolks will still be runny. 

  Also, if preferred, pan-fry eggs using 1 tbsp butter instead of oil.)

• To the baking sheet with sweet potatoes and Brussels sprouts, add onions and peppers, then toss to combine.
• Slice chicken.
• Divide hash between plates. Top with chicken, fried eggs, then drizzle lemon mayo over top.
• Sprinkle with cilantro and feta.

If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry for 6-7 min on one side until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.** Remove chicken to a plate. Reheat the same pan over medium-high. Cook veggies as recipe instructs.

Slice chicken. Top plates with chicken.