Ingredients:

  • 2 lbs (900g) sweet potatoes, peeled and cubed into ½ inch pieces
  • 1 medium (150g) yellow onion, diced
  • 1 large (150g) red bell pepper, diced
  • 2 cloves (6g) garlic, minced
  • 12 oz (340g) ground breakfast sausage
  • 4 large eggs
  • 2 tbsp (30ml) olive oil
  • 1 tbsp (14g) unsalted butter
  • 1 tsp (2g) smoked paprika
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) cracked black pepper
  • ¼ tsp (1g) red pepper flakes

Instructions:

  1. Heat the olive oil in a 12-inch cast iron skillet over medium-high heat. Add the ground sausage, breaking it apart with a spatula until browned and cooked through. Remove the sausage with a slotted spoon, leaving the rendered fat in the pan.
  2. Add the cubed sweet potatoes in a single layer to the skillet. Let them sit undisturbed for 3-5 minutes until they develop a golden-brown crust before stirring.
  3. Lower the heat to medium. Add the diced onion and red bell pepper. Sauté for 5-7 minutes, stirring occasionally, until onions are translucent and peppers have softened.
  4. Stir in the minced garlic, smoked paprika, salt, black pepper, and red pepper flakes, cooking for 60 seconds until fragrant.
  5. Return the cooked sausage to the pan and add the butter. Stir well to coat the mixture in a seasoned glaze and spread the hash evenly across the bottom of the skillet.
  6. Use a spoon to create four small wells in the hash. Crack one egg into each hole. Cover the skillet with a lid and cook for 3-5 minutes until the egg whites are opaque but the yolks still jiggle.