Dice all yellow and sweet potatoes into uniform, small (1/2-inch) cubes. It's important they are the same size for even cooking.
In a large skillet (cast iron works best), heat 1−2 Tbsp of oil or butter over medium-high heat.
Add the diced potatoes (both yellow and sweet). Season lightly with salt and pepper.
Cook, stirring occasionally, for 10-15 minutes, or until the potatoes are beginning to soften and brown. You may need to reduce the heat to medium and add water to prevent burning.

2. Sauté Vegetables and Sausage

Add the diced onion and bell peppers to the skillet. Cook for another 5-7 minutes, stirring until the vegetables begin to soften.
Add the cooked turkey sausage, curry powder, and sage to the skillet. Stir well to coat all the potatoes and vegetables with the spices.
Continue to cook for 3-5 minutes until everything is heated through and fragrant. Taste the hash and add more salt, pepper, or curry powder as needed.

3. Cook the Eggs

In a separate bowl, crack and whisk the eggs. Season the scrambled eggs with a pinch of salt and pepper.

(Alternatively, you can create wells in the hash and crack the eggs directly into the skillet, baking or covering until set.)

4. Assemble and Serve

To assemble the final dish, you can either:
- Mix-In: Gently fold the scrambled eggs directly into the potato hash in the large skillet.
- Layer: Scoop a portion of the potato hash into each of the sample cups/bowls. Top with a spoonful of the scrambled eggs.
Garnish each serving generously with sliced green onions.

A doulas day off

Placenta Art Show