Sausage Sweet Potato Hash

Steps

1. Preheat the oven to 425°F. Place the sweet potatoes on a large baking sheet and drizzle with oil. Sprinkle generously with salt and pepper and toss with your hands to coat.

2. Spread the potatoes across the sheet. Roast for about 30 minutes, until they are fork tender. Stir and roast a bit longer, if needed, to get a slightly crisp edge.

3. When the potatoes are almost done cooking, cook and crumble the sausage in a large skillet over medium heat. Transfer the sausage to a plate.

4. Saute the onion and bell pepper over medium heat in the same skillet used for the sausage. Season to taste with salt and pepper. When the vegetables are slightly tender and browned on the edges, add the sausage and roasted potatoes back to the pan and stir to combine.

5. Remove from the heat and add the beet greens and/or spinach to the skillet. Toss together for a minute or two to wilt the spinach. Cover loosely with a lid to keep warm while you cook the eggs, if desired.

6. When ready to eat, top each hash serving with soft eggs.

7. In a non-stick skillet over medium heat, cook the desired number of eggs. When the whites of the eggs turn white, add just a few tablespoons of water and cover with a lid to finish cooking the rest of the egg with steam.

8. Remove from the heat before the yolks solidify. The goal is lovely runny yolks to mix in with the rest of the breakfast plate. Salt and pepper the eggs to taste.