Sweet Potato Breakfast Hash with Sausage

and fried egg / green smoothie

Sweet potatoes / Shallots - Prep as directed and store separately. (Can be done up to 5 days ahead)

Cucumbers - Chop cucumbers into large chunks (just so they fit better into the blender). (Can be done up to 3 days ahead)

Make smoothie - Chop apples (Note: if you know your blender can handle the peels, leave them on; if unsure or using a lower powered blender, it’s a good idea to peel the apples first.) Combine apples, cucumbers, baby spinach, lemon juice, water, and ice in the bowl of a blender. Blend until smooth, adding a splash more water if needed.

Place sweet potatoes in a microwave-safe bowl. Cover with a damp paper towel and microwave on high until sweet potatoes are tender, 3 to 5 minutes. (You can also saute the sweet potatoes in a skillet until tender, but getting them tender in the microwave will save a lot of time.)

Heat a large wok or skillet with first portion of oil over medium-high heat. Add shallots to heated oil and saute for 1 minute to get them started cooking. Add breakfast sausage and saute, breaking the sausage apart, until cooked through, 6 to 7 minutes.

Add sweet potatoes and paprika to sausage and stir to combine. Let the hash cook, without stirring, for about 2 minutes to let the sweet potatoes start to brown slightly on the bottom of the pan. Give the hash one more stir and then set aside, covered to keep warm.

Heat a nonstick frying pan with second part of cooking oil over medium heat. Crack eggs into heated oil and cook until done to your liking - on one side for over-easy or flip to fry on both sides.

Divide hash between serving plates. Top each portion with an egg. Serve with hot sauce on the side. Enjoy with smoothie.