Carla’s Sweet Potato Ham Hash for the win!

2 tablespoons apple cider vinegar
1/4 cup hot sauce
1/2 cup + 3 tablespoons olive oil (divided)
1 clove garlic (peeled, smashed)
4 large sweet potatoes
1/4 cup yellow onion (peeled, small dice)
1 (8-ounce) ham steak (cut into 1/4-inch cubes)
4 large eggs
1 avocado (peeled, pitted, diced)
4-5 basil leaves (roughly chopped)
Kosher salt and freshly ground pepper (to taste)

In a medium bowl, add apple cider vinegar, hot sauce and whisk to combine. Slowly drizzle in 1/4 cup olive oil and whisk until emulsified. Season with salt and pepper. Add the clove of garlic and set aside to infuse.
On a clean workspace, pierce potatoes several times all over with a fork. Transfer to a microwave-safe plate and place in microwave. Cook until sweet potatoes can be easily pierced with a fork, about 10-12 minutes. Remove from microwave and allow to cool slightly.
Meanwhile, in a medium saute pan, over medium heat, warm 1 tablespoon of olive oil. Add onion and cook, stirring occasionally until soft and translucent, about 4-5 minutes. Add ham cubes and saute until golden brown, about 4-5 minutes. Season with salt and pepper and transfer ham mixture to a bowl and set aside.
To the same pan, over low heat, add remaining 2 tablespoons of olive oil. Gently crack eggs into pan and cook until whites are set but yolk is still runny, about 5 minutes. Season with salt and pepper and transfer to a plate.
In a small bowl, add avocado and gently smash with a fork, season with salt and pepper and set aside.
To Assemble: On a clean workspace, split potatoes lengthwise. Spoon 1/4 of ham mixture onto each potato. Evenly dollop avocado mixture amongst the potatoes and top each one with a fried egg. Garnish with chopped basil and a drizzle of hot sauce vinaigrette.
Tip: Substitute the ham steak with your favorite breakfast meat!