Toss potatoes with spices and mix in about 1 teaspoon of oil.
Heat oil in a heavy pan, preferably cast iron, until very hot. About 350°F. Add sweet potatoes and cook for 5 minutes with oil very hot. Turn down burner to medium. Let sweet potatoes sauté until brown on bottom. Don't turn or move the potatoes around until they are browned or they will fall apart.
As each side browns, turn and do another side. After you have flipped them 2 or 3 times, check to see if they are getting soft. If they are, add onions and venison chunks and sauté them, as well. The last 5 minutes, add the pepper strips and sauté them.
When the hash is browned to your liking, turn to low and keep warm.
In a separate pan, cook the eggs to your liking. Easy over, sunny side up or poached. We like a cross between poached and easy over. We coat a non-stick pan with a light coating of Mazola over medium high heat. Carefully add egg, so you don't break the yolk. Add a tablespoon or 2 of water to the pan next to the eggs and the cover the pan with a lid. Depending on the size of the egg, how hot your pan is, the egg will take about 4 or 5 minutes to our desired done-ness. That is runny yolk and firm white.
Best if eaten fresh. Make only enough for your meal.Do not freeze.