Hash and Eggs

Taken from Cara's Cravings: My Life in the Kitchen

1 medium sweet potato, peeled and cut into 1/2-inch pieces (1/2 lb)
1/4 cup reduced-fat sour cream
2 tsp maple syrup
2 tsp minced chipotle peppers in adobo sauce
1/4 chopped fresh cilantro
1 small onion, chopped
1 greed or red pepper, diced
1.5 cups diced, cooked chicken
1/2 teaspoon salt
Freshly ground pepper to taste
4 eggs

1. Place sweet potatoes in a medium saucepan, cover with lightly salted water and bring to a boil. Reduce heat to medium, cover and cook for about 10 minutes. Drain.
2. Transfer 1/2 of the mixture to a large bowl; mash. Stir in sour cream, maple syrup, chipotle peppers, and cilantro. Add the remaining unmashed potatoes and stir gently to mix. Set aside.
3. Heat a nonstick skillet coated with cooking spray over medium-high heat. Add onion and peppers, and cook, stirring often, until softened, 2 to 3 minutes. Add chicken, salt and pepper; cook, stirring occasionally, until heated through, about 2 minutes.
4. Gently combine onion mixture with sweet potatoes.
5. Gently beat eggs in a separate bowl.
   
6. Turn mixture onto nonstick skillet. Pour eggs over top and cook until bottom is lightly browned, pressing down with a spatula, about 4 minutes. Cut the hash into several rough sections; flip and cook until the undersides are browned, about 4 minutes longer.