Sweet Potato and Sausage Hash with Fried Eggs

From the garden

• 2 large sweet potatoes, peeled and cut into 1/2-inch cubes
• 1 medium yellow onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced

From the pantry

• 12 oz smoked sausage (kielbasa or andouille), sliced into rounds
• 2 tbsp vegetable oil
• 1 tsp smoked paprika
• 4 eggs
• salt — to taste
• black pepper
• hot sauce (optional) — for serving

1. Brown the sausage rounds in a large skillet over medium-high heat, 4–5 minutes until the edges crisp, then scoop out and set aside, leaving the fat behind.
2. Add the oil and sweet potatoes, season with salt, and cover. Cook 10–12 minutes, stirring every few minutes, until the cubes are browned outside and tender inside — the lid steams them through while the pan does the crisping.
3. Uncover, add the onion and bell pepper, and cook 4–5 minutes until softened. Stir in the garlic and smoked paprika for the last minute, then return the sausage and toss.
4. Press four wells into the hash, crack an egg into each, season, and cover. Cook 3–5 minutes until the whites are set but the yolks still jiggle.
5. Serve straight from the skillet with hot sauce on the side — a broken yolk is the sauce.