1. Crisp the Sweet Potatoes:
Preheat the oven to 400°F (200°C).

Line a large sheet pan with parchment paper or lightly oil it.

Heat 2 tablespoons olive oil in a large skillet over medium heat.

Add the sweet potatoes and a pinch of salt. Cook, stirring occasionally, until golden brown and fork-tender, about 12–15 minutes. Transfer to the sheet pan.

2. Brown the Lamb:
In the same skillet, add the remaining tablespoon of oil.

Add the ground American lamb, salt, black pepper, and smoked paprika. Cook, breaking it up with a wooden spoon, until browned and crispy in spots, about 7–8 minutes.

3. Sauté the Aromatics & Kale:
Stir in the red onion and garlic. Cook until softened, about 3 minutes.

Add the rosemary, fennel seeds, and red pepper flakes (if using). Stir until fragrant, about 30 seconds.

Add the chopped kale and cook, stirring, until just wilted, about 2 minutes.

Drizzle in the apple cider vinegar, stir to combine, then transfer everything to the sheet pan with the sweet potatoes.

4. Bake the Hash & Eggs:
Spread everything into an even layer.

Use a spoon to create 8 small wells in the hash, then crack an egg into each well.

Transfer the sheet pan to the oven and bake until the egg whites are set but the yolks are still a little runny, about 8–10 minutes.

5. Garnish and Serve:
Sprinkle with chopped parsley and serve straight from the sheet pan.