2 sweet potatoes, peeled and cubed
1 red bell pepper, cubed
1 green bell pepper, cubed
1/2 onion, cubed
1 zucchini, cubed
3 cloves of garlic, pressed
1 jalapeņo, minced
1 lb. breakfast sausage or bacon, cooked and broken up or chopped
1 tsp olive oil
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dried oregano
1/2 tsp dried basil
5-oz aged white cheddar cheese, grated
2 Fried eggs for topping per serving
Brown sausage or bacon and then remove from pan and set aside. Leave a small amount of fat in pan for flavor. (TIP: I prefer hot, turkey breakfast sausage in this recipe)
Using the reserved meat fat, cook the sweet potatoes on med-high heat until they are browned with olive oil and salt and pepper.
Add garlic and jalapeņos to the pan with the cooked sweet potatoes. Cook until the garlic is fragrant.
Add the rest of the veggies and remaining spices. Cook until everything is a good texture.
Add in meat and stir to mix ingredients together.
Put grated cheese on top and put lid on frying pan to let the steam melt the cheese. Reserve about a fourth of cheese to melt on top of eggs.
Fry two eggs per serving using the remaining cheese to melt on top of eggs.
Plate with fried eggs on top of hash.