Heat oil in a large skillet over medium high heat. When hot, add the diced sweet potato, 1/2 tsp of the salt, and 1/4 tsp of the pepper. Cook, tossing every 2-3 minutes, until the potatoes are tender and lightly browned on the edges, 7 to 9 minutes. Transfer cooked potatoes to a plate and set aside.
Reduce heat to medium in the skillet and add the onion, ground meat, the remaining salt and pepper, cumin, and garlic powder. Cook, breaking up the meat with the back of a spoon, until the meat is cooked through (no longer pink), about 5 minutes. Drain off excess fat, if necessary.
Add the sweet potatoes back into the skillet and gently toss until well combined and heated back through, 3 more minutes.
For serving, spoon the meat and sweet potato hash across the bottom of a bowl. Top with sliced avocado, a fried egg, and serve with a side of salsa.