Start the sweet potatoes: Heat 1 tablespoon of the olive oil in a large, non-stick frying pan or skillet over a medium-high heat. Once the oil shimmers and a test cube of sweet potato sizzles immediately upon contact, add the sweet potato cubes in a single layer. Let them cook undisturbed for 4-5 minutes. They will begin to caramelise on one side, turning a deep golden brown and smelling nutty and sweet. Flip them and cook for another 4 minutes.

Soften the aromatics: Add the remaining 1 tablespoon of olive oil to the pan, followed by the diced red onion. Stir everything together. The onions will become translucent and fragrant after about 3 minutes, and you'll hear a gentle hissing sound. Add the minced garlic and red bell pepper, and cook for another 2 minutes until the pepper has softened slightly.

Brown the beef: Push the vegetables and sweet potatoes to one side of the pan. Add the beef mince to the empty space, breaking it up with a wooden spoon. Let it sit for a minute before stirring to develop a deep brown crust. You'll know it's ready when the raw pink colour has completely disappeared, the meat is a deep mahogany, and the pan smells intensely savoury. This takes about 5-6 minutes.

Season and combine: Sprinkle the smoked paprika, ground cumin, dried thyme, and a generous pinch of salt and pepper over the beef and vegetables. Stir everything together until the spices are fragrant, about 30 seconds. The aroma will shift from just meaty to wonderfully warm and smoky.

Add the liquid: Stir in the tomato purée and cook for 1 minute, watching as it darkens slightly and coats the meat and vegetables. Pour in the beef stock, scraping the bottom of the pan with your spoon to lift up any browned bits (this is called deglazing, and it's packed with flavour). Let the mixture simmer for 3-4 minutes, until the liquid has mostly reduced and the hash looks moist but not soupy. The texture should be thick and bound together.

Optional: Fry the eggs: If you're adding eggs, make small wells in the hash using the back of your spoon. Crack an egg into each well. Cover the pan with a lid and cook over a low heat for 4-5 minutes, until the whites are set but the yolks are still runny. You'll know they're done when the whites are opaque and no longer jiggly.

Rest and serve: Remove the pan from the heat. Let the hash rest for 2-3 minutes – this allows the flavours to meld and the juices to settle. Garnish generously with fresh parsley and serve straight from the pan.