Sweet Potato Hashbrowns

Dice potatoes into half inch cubes

Heat oil on Medium in large iron skillet (preferably cast iron)

Once heated, add potatoes, and mix so that there is an even coating of oil on the cubes. Once evenly coated stir occasionally and cook until glazed brown. (~10-15 minutes)

Add salt and pepper to taste and mix evenly. Cook for until preferred crispiness. (~5 minutes). Remove pan from heat once finished.

While cooking potatoes, slice onion and peppers (if not already done). If using frozen veggies, empty bag into colander and run under cold water.

In another pan, heat up to medium heat and cook breakfast sausage, breaking into chunks in the process. (10-15 minutes).

Once sausage is thoroughly cooked, add red pepper flakes to taste and cook additional 3 minutes.

Set aside sausage in a mixing bowl, keeping a tablespoon of oil in pan.

Add minced cloves of garlic and cook until fragrant. (<1 minute)

Add sliced or drained peppers to cooked garlic and cook until onions turn golden brown (5-6 minutes)

Once onion and peppers are cooked, lower heat to low, add torn spinach into pan and cover. Cook until spinach is completely wilted. (4-5 minutes)

Reheat the sweet potatoes to medium heat and transfer sausage and veggies to same pan. Mix and cook until evenly heated (5 minutes)

Transfer serving onto plate.

Fry egg (preferably sunny-side up) and layer on top of dish.

Sprinkle generously with cheese