• 2 large sweet potatoes, cut into 1-inch (2.5-cm) dice
• 6 thick slices bacon, cut into lardons
• 4 tablespoons (60 ml) canola oil
• Kosher salt and freshly ground black pepper
• 2 tablespoons unsalted butter
• 4 poached eggs
• ½ cup (120 ml) warmed Piperade
• ½ cup (120 ml) Avocado Salsa Verde
• Fresh cilantro leaves or thinly sliced green onion (optional)

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a large bowl, combine the sweet potatoes and bacon, toss with 2 tablespoons of the oil, and season with salt and pepper. Spread the potatoes and bacon out on the baking sheet in an even layer and bake, stirring once, until the potatoes are soft and the bacon is light brown and slightly crispy, about 35 minutes. Remove from the oven and let cool for 10 minutes. (Or let cool to room temperature, transfer to a baking dish, cover, and refrigerate for up to 2 days.)

Combine 2 tablespoons of the butter and 2 tablespoons oil in a medium cast-iron or nonstick skillet over high heat until it begins to shimmer. Add the potatoes and bacon and cook, stirring until the potatoes and bacon on the bottom become golden brown, about 6 minutes. Turn over, add the ramaining butter and oil, and continue cooking 5 to 6 minutes longer. Remove from the heat and let stand for 5 minutes.

Divide the hash among 4 plates or shallow bowls. Top each with a poached egg, the piperade, and a few tablespoons of the salsa verde; garnish with cilantro, if desired, and serve immediately.