A high-protein breakfast that tastes like diner food but fuels your day properly. Crispy sweet potatoes and savory chicken sausage come together in one skillet for minimal cleanup.

Per serving
Dice the sweet potato into small 1cm cubes. This ensures they cook quickly and get crispy.
Heat half the olive oil in a large skillet over medium-high heat. Add the chicken sausage coins and cook until browned and crispy, about 4-5 minutes. Remove sausage from pan and set aside.
Add the remaining oil to the pan. Toss in sweet potatoes, onion, and bell pepper. Season with smoked paprika, salt, and pepper.
Cook for 10-12 minutes, stirring occasionally, until sweet potatoes are tender and browned.
Return the sausage to the pan and toss to combine.
Create two small wells in the hash and crack an egg into each (optional, but recommended). Cover pan and cook 2-3 minutes until whites are set but yolks are runny.
Garnish with fresh chives and serve immediately.
Dicing the potatoes small is the secret to getting them crispy without boiling them first.
Store hash in an airtight container for up to 4 days. Fry a fresh egg when ready to serve.