Begin by peeling and dicing the sweet potatoes into small cubes; aim for uniform sizes for even cooking. Finely dice the yellow onion and red bell pepper, and mince the garlic cloves. Set the prepared ingredients aside, as this Sweet Potato Breakfast Hash will come together quickly once you start cooking.

Heat 2 tablespoons of olive oil in a nonstick skillet over medium heat. Once the oil is shimmering, add the diced sweet potatoes and season generously with salt and pepper. Sauté for 10-12 minutes until they are nicely browned and tender, stirring occasionally. Remove the cooked sweet potatoes from the skillet and set them aside.

In the same skillet, add one more tablespoon of oil and heat it over medium-high. Add the breakfast sausage, cooking it for 3-4 minutes until it becomes crispy and browned. Stir in the diced onion, bell pepper, and fresh sage; continue to cook for another 5 minutes until the vegetables soften and the onions become translucent before adding the minced garlic.

Return the cooked sweet potatoes to the skillet with the sausage and vegetables. Add the butter, smoked paprika, garlic powder, and onion powder, mixing everything well. Cook for another minute, allowing the flavors to meld. Taste and adjust the seasoning if necessary, then drizzle a little maple syrup over the hash for a delightful finish.

While the Sweet Potato Breakfast Hash is finishing up, fry the eggs in a separate nonstick pan over medium heat until they reach your desired doneness, about 3-4 minutes for over-easy. Serve the fried eggs atop the hash or alongside it for a hearty breakfast. Garnish with freshly chopped green onions for that final touch of flavor and color.