Ingredients

• 1 medium sweet potato, peeled and cut into 1/2-inch cubes
• 4 ounces turkey breakfast sausage
• 1 tablespoon olive oil
• 1/2 cup diced red bell pepper
• 1/2 cup diced onion
• 1 cup fresh baby spinach
• 2 large eggs
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground cumin
• Salt and black pepper, to taste
• 2 tablespoons sliced green onion
• 1/2 avocado, sliced, optional
• Hot sauce or red pepper flakes, optional

Instructions

1. Heat a large skillet over medium heat. Add the turkey sausage and cook, breaking it into bite-sized pieces, until browned and cooked through. Transfer to a plate and set aside.
2. Add the olive oil and diced sweet potato to the same skillet. Season with smoked paprika, garlic powder, cumin, salt, and black pepper.
3. Cook the sweet potatoes for 10 to 12 minutes, stirring occasionally, until they begin to brown and are nearly tender. Add 1 to 2 tablespoons of water and cover the skillet for a few minutes if the potatoes are browning before they become tender.
4. Add the bell pepper and onion and cook for another 4 to 5 minutes until softened.
5. Return the turkey sausage to the skillet and add the spinach. Stir until the spinach is just wilted.
6. Make two small wells in the hash and crack one egg into each well.
7. Cover the skillet and cook for 3 to 5 minutes, or until the egg whites are set and the yolks are cooked to your preference.
8. Remove from the heat and finish with sliced green onion and freshly ground black pepper.
9. Serve immediately with sliced avocado, hot sauce, or red pepper flakes, if desired.

Notes & Tips

• Cut the sweet potato into small, evenly sized cubes so it cooks quickly and develops browned, caramelized edges.
• For meal prep, cook the sweet potato and sausage mixture ahead of time and refrigerate. Reheat the hash and cook fresh eggs when ready to serve.
• Turkey sausage keeps the dish lighter while still providing plenty of savory breakfast flavor.
• For a meatless version, omit the sausage and add mushrooms or black beans.
• A cast-iron skillet works especially well for developing crispy edges on the sweet potatoes.