Wash sweet potatoes and scrub any dirt on it. We like to keep the skin on, if you don’t like, peel it. Sweet potato skin on means extra texture and more fiber – good for you!
Chop sweet potatoes into small pieces about ½ inch size.
Chop onions and bell peppers into smaller pieces as well.
Heat a cast iron pan. Add bacon strips and cook until browned. Removed browned bacon pieces onto a plate.
Use left over bacon fat in the skillet to cook sausages and sweet potatoes.
Add chopped breakfast sausages and cook until it begins to brown. You can alternatively use Italian sausages and cook until it gets cooked and turns brown.
Remove browned sausages onto a plate.
Wait for the cast iron pan to turn hot before you begin to add in sweet potatoes. Give it a few minutes to sit so it develops a brown crust that gives the hash texture. I left sweet potatoes on the skillet for 3 minutes on medium heat.
Stir sweet potatoes and cook until it begins to turn soft. Add chopped onions, bell peppers, smoked paprika, garlic powder, salt and pepper.
Stir everything together. Allow vegetables to cook for few minutes, we want the vegetables to cook but still retain it’s crunch.
Make 4 small wells in the skillet and break eggs into the wells. This will keep the shape of the eggs and will prevent the eggs from spreading all over.
Place the skillet in pre heated oven at 400 F and cook for 7 minutes. We want the egg whites to set and egg yolk still is runny. If you are after fully cooked eggs, cook longer for say about 10-12 minutes.
Remove from oven, add little crushed pepper over the cooked eggs, sprinkle green onions and serve immediately.