Cook the bacon over medium-low heat in a large skillet.

Once the bacon has cooked through, add the diced sweet potatoes and continue to cook, stirring occasionally. When the sweet potatoes begin to get golden edges, add most of the sliced green onion and all the spices. Stir to combine.

Push the hash aside to create four evenly spaced wells. Crack the eggs, place gently into the wells, and reduce the heat to low. You may wish to cover with a lid to speed up cooking or cook covered for part of the time.

Season the eggs with a pinch of salt and pepper. Top the hash with the remaining sliced green onion.