Start by dicing the sweet potatoes into small cubes for even cooking. Place them in a microwave-safe bowl and cover with a damp paper towel. Microwave on high for 3-4 minutes until they are tender but not fully cooked.

In a large, non-stick skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the turkey sausage, breaking it up with a spatula. Cook for 5-6 minutes until browned and cooked through.

In the same skillet, add another tablespoon of oil if needed, and toss in the diced onion and red bell pepper. Sauté for about 3-4 minutes until soft.

Add the par-cooked sweet potatoes to the skillet with the sautéed vegetables. Season with smoked paprika, ground cumin, garlic powder, salt, and black pepper. Cook without stirring for 6-8 minutes.

Once the sweet potatoes are crispy, return the browned turkey sausage to the skillet, mixing it thoroughly with the vegetables and potatoes.

Make small wells in the hash and crack an egg into each well. Cover the skillet and cook for about 4-6 minutes, until the egg whites are set.

Remove from heat and let the hash cool slightly. Top with sliced green onions, chopped cilantro, avocado, or hot sauce before serving.