Sweet Potato and Chile Hash with Fried Eggs

Make the chile mayonnaise:
In a bowl, combine the mayonnaise, adobo sauce, and lime juice; add the salt and pepper. Whisk until smooth. Taste and adjust the seasonings; set aside.

Make the hash:
Cook the diced sweet potatoes in boiling salted water until firm-tender, about 3 minutes. Drain well and set aside. In a large nonstick skillet, heat 3 Tbs. of the oil over medium heat. Cook the onion, red pepper, and diced chiles, stirring frequently, until all are well softened and the onion is golden brown, about 20 minutes. Stir in the garlic and jalapeños, cook for 1 minute. Transfer to a plate. Increase the heat to medium and heat the remaining 3 Tbs. oil in the pan. When the oil is hot, add the sweet potatoes and cook, tossing frequently, until the edges begin to brown, about 10 minutes. Return the onion and pepper mixture to the pan, cooking until warmed through. Stir in the salt, cilantro, oregano, and lime juice; season with pepper to taste. Transfer to a warmed plate or bowl; cover and keep warm. Add more oil to the pan if needed. When the oil is hot, crack the eggs into the pan (in batches, if necessary) and fry them sunny side up or over easy; the yolks should still be runny. Divide the hash among six plates, top each portion with a fried egg, a dollop of the chile mayo, and a cilantro sprig. Serve at once.