In a heavy skillet, cook bacon until crispy. Remove from skillet to drain on paper towels. Add onion, mushrooms and corn to pan. Sauté until tender about 5 minutes. Add in minced herbs, cubed sweet potato, salt & pepper.

Press mixture into skillet with a spatula and allow to cook, undisturbed for 3-4 minutes over medium-high heat. Use spatula to flip hash in sections. Cook another 3-4 minutes or until lightly browed around the edges.

Meanwhile, prepare poached eggs. Serve hash topped with poached eggs.