Southwestern Sweet Potato Hash Skillet

Breakfast

Prep time: 10 mins

Total time: 45 mins

1 pound lean ground turkey breakfast sausage
1-1/2 cups sweet potatoes, cubed (~1 large sweet potato)
1 small red bell pepper, diced
1 small yellow bell pepper, diced
1/2 red onion, diced
1 jalapeno, seeds removed and finely diced
4 eggs
1/2 cup shredded reduced-fat Mexican blend cheese
1 Tablespoon olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon black pepper
Toppings (optional): cilantro, diced green onions, avocado chunks, juice from lime wedges, etc.

Preheat oven to 400 degrees F.
In a large cast-iron skillet, brown the ground turkey sausage on medium heat, and crumble into pieces.
When the turkey sausage is fully cooked, remove meat from the skillet and set aside.
Add olive oil to the skillet and saute the red onion and sweet potatoes on medium heat for about 5 minutes.
Then stir in the bell peppers, jalapeno and spices (smoked paprika, garlic powder, cumin, salt and black pepper). Cook for about 15 minutes or until sweet potatoes are soft.
Make 4 wells in the hash and crack open an egg into each well.
Place the skillet in the oven and bake for about 10 minutes, or until eggs are cooked.
Remove from oven and sprinkle with shredded cheese and your desired toppings.