Start by prepping your vegetables and sweet potatoes. When it comes to chopping your sweet potato, I recommend peeling the potato and then slicing it into ¼ inch rounds. Next chop the rounds into approximately ¼ inch cubes. Don’t stress, they don’t need to be perfect.

Heat 1 tbsp olive oil in a large skillet or pan. When hot, add the sausage and sauté for about five minutes until lightly browned.

Add your chopped sweet potatoes to the sausage along with another tablespoon of olive oil and the cumin. Arrange the sweet potatoes in an even layer and let cook for about five minutes. This will get them nicely browned on the underside.

After five minutes, turn the potatoes. Continue cooking the sweet potatoes, turning every few minutes until they are very tender. This can take up to 20 minutes, so feel free to have a cocktail or a cup of coffee.

When your sweet potatoes are tender, add the garlic, onions, bell peppers, and continue to cook for about five minutes until the onions become translucent. Add a pinch of cayenne pepper and salt to taste. Keep the hash warm while you fry your eggs.

Heat a non-stick pan over medium-low heat. If you have a really good non-stick pan, you won’t need any butter or oil (booyah!). If your pan tends to stick, spray it with cooking spray or heat a tablespoon of butter or oil in the pan. When the pan is hot add the eggs. Cook until the whites are just set, but the yolks are still runny.

Serve hash topped with fried eggs and garnish with chopped avocado and cilantro. Dig in and bliss out.