Begin by peeling and dicing the sweet potatoes into small cubes, about half an inch in size. Next, dice the yellow onion and red bell pepper, and finely mince the garlic.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced sweet potatoes and season them with salt and pepper. Cook without stirring for about 3-4 minutes.

In the same skillet, add the remaining olive oil and heat it over medium heat. Add the breakfast sausage, cooking until browned, about 3-4 minutes. Stir in the diced onions, bell peppers, and chopped sage, cooking until they soften for roughly 5 minutes.

Return the cooked sweet potatoes to the skillet with the cooked sausage and vegetables, mixing them well. Add 1 tablespoon of butter, smoked paprika, garlic powder, onion powder, and additional salt and pepper to taste.

While the hash is finishing up, use a separate nonstick pan to fry the eggs to your liking—over easy or sunny-side up. Place the eggs on top of the Sweet Potato Breakfast Hash, sprinkle with sliced green onions, and drizzle with maple syrup.