Peel the sweet potatoes and grate them into thin pieces. Place the grated sweet potatoes in a mixing bowl.

Add salt and pepper to the bowl with the sweet potatoes. Mix well to ensure the seasoning is distributed.

Place a skillet over medium heat and add 1 tablespoon of olive oil. Allow the oil to heat up.

Spread the grated sweet potatoes evenly in the skillet. Press them down gently with a spatula. Cook for about 5 minutes until the bottom is golden and crispy.

Carefully flip the sweet potato hash browns over to cook the other side. Add an extra tablespoon of olive oil if needed. Cook for another 5 minutes until both sides are crispy.

While the hash browns are cooking, fill a pot with water and bring it to a gentle simmer.

Once the water is ready, create a gentle whirlpool in the water and slide the eggs in one at a time. Cook for about 3-4 minutes until the whites are set but the yolks are still soft.

Use a slotted spoon to carefully lift the poached eggs out of the water. Let any excess water drain off.

Place the crispy sweet potato hash browns on a plate. Top them with the soft-poached eggs. If desired, garnish with fresh herbs.