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.
This recipe begins with one cooked sweet potato. Recipe can be doubled or tripled as needed.