This hearty sweet potato hash makes the most satisfying and comforting late Friday breakfast or lunch! It's made with perfectly soft sweet potatoes, caramelized onions, a sunny-side-up egg, and savory pork sausage.
In an ovenproof skillet, heat the sausage over medium-high heat. Use a wooden spatula, break up the sausage and cook until it's golden brown on all sides.
Transfer the sausage to a plate lined with paper towels, but keep some of the sausage juices and fat in the pan.
Add the sweet onions, sweet potatoes, and peppers to the skillet. When the onions and peppers become fragrant, reduce the heat to medium. Mixing occasionally, cook the vegetables until the sweet potatoes are tender and can be broken with the spatula.
Season the vegetables with salt, paprika, and red pepper flakes. Add the cooked sausage and mix until combined.
Transfer the sweet potato hash to the oven and bake for 10-15 minutes.
Meanwhile, heat 1/2 tablespoon of oil in a small skillet on high. When the oil heats up, fry 4 eggs sunny side up. Transfer the cooked eggs to a plate.
Remove the sweet potato hash from the oven. Plate them up, topping each serving of the sweet potato hash with a fried egg and garnishing it with sliced green onions.
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