Let's cook.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the breakfast sausage to the skillet, breaking it up with a spoon. Cook for 5-7 minutes, until browned and cooked through. Remove the sausage from the skillet and set aside, leaving any rendered fat in the pan.
Add the diced sweet potatoes to the skillet. Cook for 8-10 minutes, stirring occasionally, until they begin to soften and brown.
Stir in the diced yellow onion and red bell pepper. Cook for another 5-7 minutes, until the vegetables are tender-crisp.
Return the cooked sausage to the skillet with the vegetables. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Stir to combine and heat through for 2 minutes.
If desired, make four wells in the hash and crack one egg into each well. Cover the skillet and cook for 3-5 minutes, or until the egg whites are set and the yolks are still runny (or cooked to your preference).
Serve immediately.
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