In a large skillet over medium-high heat, melt the butter and olive oil. Add the sweet potato, cauliflower, apple and onion. Sauté for about 8 minutes until the sweet potatoes are softened.
Stir in the maple syrup and cinnamon and sauté until lightly browned. Transfer the vegetables to a serving bowl. Place the skillet back over medium0high heat (no need to wipe it out.)
Crack the eggs into the hot skillet, cover, and cook for 2 to 3 minutes for a runny yolk or 4 to 5 minutes for a firmer egg. The egg whites should be opaque. Season to taste with sea salt and pepper. Slide the eggs over the hash and serve immediately.
If you don't have any apples on hand, use an alternative fruit like pears, dried apricots or golden raisins.