In a large pot with a steamer basket, steam the potatoes until tender but still firm, about 10 to 15 minutes. (Alternately, you can roast them in a 375 degree oven until tender.)

While the potatoes are cooking, remove the sausage from the casings and chop it up. Place the sausage pieces in a very large skillet. Cook over medium heat, moving the sausage pieces around with a spatula and breaking them up a bit. Once the sausage is browned and cooked through, remove it from the skillet but leave the grease. Add the onions to the skillet and cook over medium-low heat for a minute, then add the yellow peppers to the skillet. Cook for a few more minutes, until the peppers are crisp-tender. At this point, return the sausage to the skillet and add the cooked sweet potatoes. Cook everything together over medium heat for a couple minutes in the skillet to brown the potatoes.

While the hash is finishing up in the big skillet, cook the eggs in a separate skillet. Fried eggs or sunny side up eggs are great options for this dish. Serve warm.