In a large heavy-bottomed or cast-iron skillet, melt the coconut oil over medium heat. Add the cumin, coriander and cayenne and stir until fragrant, about 30 seconds.

Add the sliced onions, season with salt and stir to coat. Cook for 3 minutes, stirring, then reduce the heat to medium-low. Continue to cook, stirring every 10 minutes, until the onions are rich brown and caramelized, about 25 minutes.

Add the sweet potatoes and red pepper, mix together to combine with the onions. Add the water, cover the skillet with a lid and let cook, undisturbed, for 20 minutes (during this time the sweet potatoes will steam).

NOTE: If not entirely cooked through, give a stir and then put the lid back on and cook for another five minutes or so, adding more water if too dry. If water remains in the pan, remove the lid and continue cook until excess water evaporates.

For an extra hearty weekend breakfast, this sweet potato hash can be served with an egg on top. You can either fry or poach the eggs separately or add them directly to the skillet. To cook the eggs, make divots in the sweet potato hash (1 divot per egg), then crack the eggs into them. Replace the lid and allow the eggs to cook until the white is set, about 5 minutes, depending on how runny you like your eggs. Alternatively, you can put the whole thing, without the lid of course, under your oven’s broiler. Just make sure you are using an oven-proof or cast-iron skillet.

Just before serving, sprinkle with chopped parsley and chili flakes, if using. Enjoyed best while it’s hot!