Par-cook the potatoes: Add diced sweet potatoes to a microwave-safe bowl, cover, and microwave 3–4 minutes until just tender. This step shortens skillet time and helps you get crispy edges.

Brown the sausage: Heat 1 tablespoon oil in a large skillet over medium-high. Add sausage and cook, breaking it up, until browned and cooked through, about 5–6 minutes. Transfer to a plate.

Cook the veggies: In the same skillet, add remaining oil. Add onion and bell pepper with a pinch of salt. Cook 3–4 minutes until softened and slightly caramelized.

Crisp the sweet potatoes: Add par-cooked sweet potatoes to the skillet in an even layer. Sprinkle with smoked paprika, cumin, garlic powder, salt, and pepper. Let them sit undisturbed 2–3 minutes to brown, then stir and repeat until crisp-tender, 6–8 minutes total.

Combine: Return sausage to the skillet and toss everything together. Adjust seasoning. If using red pepper flakes, add now.

Add the eggs: Make 3–4 small wells in the hash. Crack an egg into each well (or pour in egg whites around the hash). Cover and cook over medium-low until whites are set and yolks are done to your liking, 4–6 minutes. For scrambled eggs, push hash to one side, scramble eggs on the other, then fold in.

Finish and serve: Top with green onions, cilantro, avocado, or hot sauce. Serve hot.