Hearty Sweet Potato Breakfast Hash

Directions

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
• Prepare the sweet potatoes: Peel and cube 2 medium sweet potatoes. Toss them in a bowl with olive oil and season with salt and pepper to taste. Spread them evenly on the prepared baking sheet and roast for about 30 minutes, or until tender and slightly caramelized. Stir halfway through for even cooking.
• Cook the sausage: While the sweet potatoes bake, heat a skillet over medium heat and add a bit of olive oil. Crumble ½ lb. of breakfast sausage into the skillet and cook until browned and fully cooked through.
• Sauté the vegetables: Add 1 diced bell pepper and 1 diced onion to the sausage in the skillet. Cook for 5-7 minutes, until the vegetables are softened and the onion is translucent.
• Combine the potatoes and sausage: Once the sweet potatoes are done roasting, add them to the skillet with the sausage and vegetables. Stir everything together, and season with salt, pepper, and ½ teaspoon of paprika. Mix well to combine.
• Add the eggs: Create 4 small indents in the mixture in the skillet. Crack an egg into each indent. Place the skillet in the oven and bake for 10-15 minutes, or until the eggs are set to your desired doneness.
• Serve: Once the eggs are set, remove from the oven and serve immediately with 1 pint of diced strawberries on the side.