1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sausage, breaking it up with a wooden spoon as it cooks. Cook until browned and cooked through, about 6-8 minutes. Once done, transfer the sausage to a plate and set aside.
2. In the same skillet, add the remaining tablespoon of olive oil. Toss in the diced sweet potatoes, stirring to coat them well in the oil. Cook for about 10 minutes, stirring occasionally, until they begin to soften and get golden edges.
3. Add the diced onion and red bell pepper to the skillet with the sweet potatoes. Cook for another 5 minutes until the vegetables are tender and fragrant.
4. Stir in the garlic, smoked paprika, dried thyme, salt, and pepper. Cook for 1 minute more, allowing the garlic to release its aroma but not burn—this step always reminds me of my grandmother’s kitchen, where garlic was king.
5. Return the cooked sausage to the skillet and mix everything together. If using spinach, stir it in now and cook until just wilted, about 2 minutes.
6. If you want to top your hash with eggs, this is the time. Create four small wells in the hash and carefully crack an egg into each. Cover the skillet and cook on low heat until the eggs are set to your liking—about 4-6 minutes for runny yolks, longer if you prefer fully cooked.
7. Give the hash a final taste and adjust seasoning as needed. Serve warm, straight from the pan, and watch as everyone digs in.

From my experience, cooking the sweet potatoes slowly is key. Rushing this step can leave you with undercooked chunks that don’t soften properly. I learned this the hard way during a rushed weekday breakfast, and ever since, I make sure to give them the right amount of love and time in the pan. It’s worth every extra minute.