• Before starting, preheat the oven to 450˚F. Wash and dry all produce.
• Cut sweet potatoes into 1/2-inch pieces. To a parchment-lined baking sheet, add sweet potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
• Roast in the middle of the oven for 16-18 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.)

• Peel, then cut onion into 1/4-inch pieces. Reserve 2 tbsp (4 tbsp) in a medium bowl for pico de gallo in step 4.
• Core, then cut pepper into 1/2-inch pieces.
• Peel, then mince or grate garlic.
• Zest, then juice half the lime. Cut remaining lime into wedges.
• Cut tomato into 1/4-inch pieces.

• Heat a large non-stick pan over medium-high.
• When hot, add 1 tbsp (2 tbsp) oil, then onions, half the garlic, peppers and beef. Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.** Season with salt and pepper.
• Add Southwest Spice Blend, tomato sauce base and 1/4 cup (1/3 cup) water. Cook for 1-2 min, stirring often, until fragrant.

• Meanwhile, to a small bowl, add tomatoes, reserved 2 tbsp (4 tbsp) onions, remaining garlic, lime zest, lime juice and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then stir to combine.

• In a medium non-stick pan, heat 1 tbsp (2 tbsp) butter over medium-high.
• Crack in eggs. Season with salt and pepper. Pan-fry 2-3 min, covered, until egg whites are set.** (NOTE: The yolks will still be runny! Also, if you like, pan-fry eggs using 1 tbsp oil instead of butter.)

• To the pan with beef and veggies, add sweet potatoes, then toss to combine
• Divide beef hash between bowls.
• Top with fried eggs.
• Spoon pico de gallo over top.

If you've opted to get beef, cook in the same way the recipe instructs you to cook turkey.**