Preheat grill to MEDIUM-HIGH.
In a large bowl, toss together first 7 ingredients (sweet potatoes through black pepper);
place mixture in a large grill basket and cook for 10 to 15 minutes (tossing several times) or until sweet potatoes are fork-tender. Meanwhile, poach the eggs.
Evenly arrange hash on breakfast plates; sprinkle with a little chopped parsley then top with a poached egg and serve.