Smoky Paprika Sausage and Sweet Potato Hash

Preheat oven to 200C. Toss the sweet potato cubes with 2 tablespoons of olive oil, salt, and black pepper. Spread in a single layer on a baking sheet.

Roast for 20 minutes, stirring halfway, until the sweet potatoes are tender and lightly caramelized at the edges. Set aside.

In a large cast iron skillet over medium-high heat, warm 1 tablespoon of olive oil. Add the crumbled sausage and cook, stirring occasionally, until browned and cooked through, about 8 minutes.

Transfer the cooked sausage to a plate lined with paper towels, leaving the rendered fat in the skillet.

Reduce heat to medium. In the same skillet with the sausage drippings, add the diced yellow onion and bell pepper. Cook, stirring with a wooden spoon, until softened and lightly golden, about 6 minutes.

Add the minced garlic, smoked paprika, paprika, and cumin. Stir everything together and let the spices bloom in the heat for 1 minute until fragrant.

Add the roasted sweet potato cubes and the cooked sausage back to the skillet. Toss everything together, pressing the sweet potatoes gently against the hot surface to get crispy edges. Cook for another 5-7 minutes.

In a separate non-stick pan, fry the eggs in a touch of olive oil until the whites are set but the yolks remain runny.

Divide the hash among four warm plates and top each portion with a fried egg. Scatter fresh cilantro over the top and serve immediately.