Place a cast-iron skillet over medium heat. Once hot, drizzle in a small amount of olive oil.

Add the pancetta and cook for 2 to 3 minutes, stirring often, until crisp. Remove the pancetta and drain the excess grease on a paper towel-lined plate.

Add the onion to the nonstick skillet and season with salt and pepper.

Saute for 2 to 3 minutes, stirring occasionally, until the onion is translucent.

Add the apples and cinnamon, stirring to combine. Cook for about 5 minutes until brown. Remove the apple and onion mixture from the pan and set aside.

Drizzle a little more olive oil into the skillet.

Add the diced sweet potato and season with salt and pepper, stirring to coat.

Spread the sweet potatoes in a single layer and cook for 2 minutes undisturbed until they begin to brown.

Stir and spread them out again in a single layer. Cook for an additional 2 minutes, until both sides are browned. Continue cooking, stirring occasionally, until crisp and golden brown, about 5 more minutes.

Return the pancetta, apples, and onions to the pan. Add fresh thyme and stir to combine. Cook for 1 minute to heat everything through.

Heat a skillet over medium-high heat.

Generously grease the skillet.

Crack the egg into a small bowl, then gently slide it into the skillet.

Cook for about 30 seconds, gently shaking the pan to prevent the egg from sticking.

Once the white is almost completely set, flip the egg.

To flip, tilt the pan forward at a 45-degree angle. With a quick flick of your wrist, launch the egg up and slightly forward while keeping the pan under it.

After flipping, cook for about 15 seconds.

Place the egg on top of the hash, season with kosher salt and pepper, and enjoy!