Start by peeling the sweet potatoes and cutting them into 1/2-inch cubes. Then dice the yellow onion and red bell pepper.

Place a large nonstick skillet over medium heat. Add the breakfast sausage and crumble it as it cooks. Let it brown for about 5 to 7 minutes, or until it is nearly cooked through. Then add the onion and cook until it turns translucent and the sausage is fully browned. Move both to a plate.

In the same skillet, heat the oil and add the diced sweet potatoes. Cook them over medium heat for 10 to 12 minutes, stirring occasionally so they brown on several sides.

Once the sweet potatoes start to brown, add the red bell pepper, salt, black pepper, garlic powder, and smoked paprika. Continue cooking for 3 to 5 minutes, or until the sweet potatoes are fork-tender.

Return the cooked sausage and onion to the skillet. Stir everything together and let it cook for 1 to 2 minutes more, just until heated through.

Spoon the hash into bowls or onto plates and finish with fresh parsley, sliced avocado, or a fried egg if desired.