1. Prepare the vegetables: Start by dicing your sweet potato, onion, and bell pepper into small, uniform pieces. Smaller pieces will cook more quickly and evenly, ensuring a tender hash.

2. Saute the aromatics and sweet potato: Heat the olive oil in a large non-stick skillet over medium heat. Add the diced sweet potato and onion, cooking for 5-7 minutes, stirring occasionally, until the sweet potato begins to soften and the onion becomes translucent.

3. Add the protein and bell pepper: Crumble the ground turkey or chicken sausage into the skillet with the sweet potato and onion. Add the diced bell pepper, smoked paprika, and garlic powder. Cook for another 5-7 minutes, breaking up the meat with a spoon, until the sausage is fully cooked through and the bell pepper is tender-crisp. Season generously with salt and black pepper.

4. Create wells for the eggs: Once the hash is cooked, use the back of your spoon to create two small wells or indentations in the hash mixture.

5. Cook the eggs: Carefully crack one egg into each well. Cover the skillet with a lid and cook for 3-5 minutes, or until the egg whites are set and the yolks reach your desired level of doneness (runny, jammy, or firm).

6. Melt the cheese and serve: Just before the eggs are fully cooked, sprinkle the shredded cheddar cheese over the entire hash. Replace the lid for another minute or two, allowing the cheese to melt beautifully. Garnish with fresh parsley or chives and serve immediately.