Sweet Potato Breakfast Hash with Sausage and Egg

Cut sweet potatoes in 1/2-inch cubes (try to keep them around the same size); slice bell peppers into long strips then cut them into 1-2 inch long strips; slice smoked sausage into coin-shape slices.
Heat olive oil on a cast iron or regular skillet under medium/medium low heat. When oil is heated, add smoked sausage and cook for 2-3 minutes. Stir occasionally. Remove sausage from skillet.
Add more olive oil to skillet if skillet is no longer greasy. Add sweet potatoes and cook for 9-11 minutes, or until sweet potatoes are tender when pierced with a fork. Stir occasionally to ensure all sides are cooked.
Add bell peppers to skillet, stir and cook for 2 minutes.
Add corn to skillet, stir and cook for 1 minute. Add salt and pepper to taste, garlic powder, and onion powder.
Add sausage back to the skillet, stir and cook for another minute.
Two ways to add eggs to the hash: 1) Crack three eggs on top of the sweet potato hash. Cover skillet to let the egg cook to your liking. Or, 2) remove sweet potato sausage hash and add olive oil to skillet, then pan fry eggs on the skillet. Cook eggs sunny side up, over easy or well done. Top each sereving of sweet potato hash with an egg.
Garnish with chopped green onions. Serve and enjoy!