Place potatoes in medium saucepan. Cover with water and add 1 tsp salt. Bring to boil, lower heat, and simmer for 5 minutes. Drain and set aside.
In a medium to large skillet over medium-high heat, add 1 tbsp olive oil and saute bell pepper and red onion. Cook for 4-5 minutes, until vegetable begin to soften.
Add drained sweet potatoes and add additional oil if pan seems dry. Cook for 6-8 minutes until potatoes are lightly browned. Season with salt, pepper and cumin.
Add cooked popcorn chicken and mix.
Place hash mixture in bowl. Top with cooked eggs and salsa, if desired.
