Ingredients:

  • 2 lbs sweet potatoes, peeled and diced into 1/2-inch cubes
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1 medium yellow onion, diced
  • 1 medium red bell pepper, diced
  • 3 cloves garlic, minced
  • 12 oz ground breakfast sausage
  • 4 large eggs
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Dice the sweet potatoes into uniform 1/2-inch cubes. Mince the garlic and dice the onions and peppers.
  2. Heat olive oil and butter in a 12-inch cast-iron skillet over medium-high heat until the butter foams.
  3. Spread the sweet potatoes in a single layer and cook undisturbed for 5 minutes to develop a crust, then toss and cook for another 5-7 minutes until mahogany-colored.
  4. Push the potatoes to the perimeter of the pan. Add the sausage to the center and brown until cooked through.
  5. Stir in the diced onions and red bell peppers, sautéing for 3-4 minutes until softened.
  6. Fold in the minced garlic and smoked paprika, stirring for 60 seconds until fragrant.
  7. Create four small wells in the hash using the back of a spoon and crack one egg into each hole.
  8. Cover the skillet with a lid for 3-5 minutes, or until the egg whites are set but the yolks remain runny.
  9. Garnish with chopped fresh parsley before serving.