Fill a medium sized pot with water and heat on high.

Peel Sweet Potatoes and cut into medium sized cubes.

Boil sweet potatoes for 5-7 minutes until tender, but slightly firm.

Drain and set aside when done.

Add 2 Tsp. of Olive Oil to a large non-stick skillet on medium/high heat.

Add walnuts and stir until lightly browned for around 2 minutes.

Remove nuts, place in a bowl and wipe out the skillet.

Peel the leaves off the brussel sprouts and discard the cores.

Add 2 Tsp. of Olive Oil to the same skillet and heat to medium/high.

Add the garlic and saute for 1 minute.

Add the brussel sprouts and lemon juice; saute for an additional 2 minutes.

Add the onion wedges, sweet potatoes, Thyme, salt and pepper to taste.

Saute for an additional 3 minutes until the onion has softened and potatoes are lightly browned.

Make room for the eggs by making 3 holes in the hash that are large enough for the eggs to fry on.

Add the eggs into the holes and cover for around 1 minute until the tops of the eggs are no longer runny.

Remove from heat and top with toasted walnuts and chunks of goat cheese.