Serves 4

• 8 organic free-range eggs
• 1 lb. nitrate-nitrite free mild Italian sausage
• 1 tbsp Kerrygold butter
• 2 medium sweet potatoes, peeled and cut into 1/4 " cubes
• 1/2 cup white onion (I used frozen, chopped)
• 1 medium red onion, chopped
• 1/2 cup organic bell peppers (I used frozen, chopped)
• 1/4 cup sliced jalapeno (I used jarred)
• 2 tsp minced garlic
• 1 tbsp olive oil, divided
• 1 tsp ground cumin powder
• 1/2 tsp garlic powder
• 1/4 tsp ground Chipotle chili powder
• Himalayan sea salt and black pepper to taste

In a medium size pot bring water to boil, add sweet potatoes and boil for 6-8 minutes. Drain the water and set aside to dry. In medium size skillet, brown the sausage, drain and set aside. In the same skillet, heat 1/2 tbsp olive oil on medium high heat, add onions and peppers, stir often and cook until onions become translucent. Remove cooked peppers and onions, set aside on plate. Add remaining olive oil to pan and add sweet potatoes, green peppers, onions, jalapenos, garlic, cumin, Chipotle chili powder, salt and pepper  making a single layer. Cook mixture until potatoes are browned stirring occasionally. Add sausage back to skillet, warming for 2 minutes and remove from heat. Heat butter in skillet on medium heat, cook eggs over easy or sunny-side up. Spoon sweet potato hash on plate and add eggs on top. Serve immediately.