1 pound yukon gold potato, peeled and cut into 1/4 inch dice
1 pound jewel yams, peeled and cut into 1/4 inch dice
1 parsnip, peeled and cut into 1/4 inch dice
1 red bell pepper, roasted and diced
1 poblano pepper, roasted and diced
1/2 pound pancetta, cut into 1/4 inch dice
3 shallots, halved and thinly sliced
2 garlic cloves, minced
1 1/2 teaspoon smoked paprika
salt and freshly ground black pepper to taste
2 teaspoons fresh sage
1 teaspoon chopped chives
8 poached eggs
Peel potatoes and cut into ½ inch cubes. Peel yams and parsnips and cut into ½ inch cubes. Fill a small stockpot with water and bring to a boil. Salt the water generously. Add the potatoes to the salted water for about 2 minutes then add the jewel yam and parsnip and cook for 4 more minutes. Drain the potatoes, yams and parsnips and rinse with cold water.
Heat a large skillet over medium high heat. Add the diced pancetta and cook until crisp. Remove from pan to drain on paper towels. Add the shallots, garlic and smoked paprika to the bacon fat and sauté, stirring occasionally, until the shallots are translucent, about 1 minute. Add the potatoes, yams, parsnips, red pepper, poblano pepper, salt, and pepper and sauté, stirring occasionally, until browned and tender, about 3-5 minutes. Stir in sage and chives. Divide the mixture onto 4 plates. Top each with 2 poached Eggs.
Sprinkle plate with chopped chives and smoked paprika.