Chop onion and add to your sauté pan until uanslucent. Then remove cooked onions from pan and reserve on a plate.
Add turkey breakfast sausage to the same 3.5 Quart Sauté Pan. Brown over medium heat. When done remove any grease and then transfer to the same reserve plate as onions.
Chop sweet potatoes and add 2 tbsp. of canola oil to your pan. Sauté over medium to low heat for about 10 minutes or until potatoes are slightly browned. Add 1/4 cup of water and cover with a lid. Continue to cook for another 10 minutes or until tender and cooked through. (stirring occasionally)
When potatoes are finished add the turkey sausage and onion back to the pan and mix all together. (tip: I always hand crumble cooled turkey sausage before adding it back into pan to make pieces smaller)
Make 4 small wells into hash.
Crack the eggs into the wells.
Sprinkle with salt and pepper to taste.
Place the pan in preheated oven and cook until the eggs are set. About 10-15 minutes.
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