Prep the vegetables: Peel (optional) and cut the sweet potatoes into 1/2-inch (1.3 cm) cubes so they cook evenly; dice the onion, halve the cherry tomatoes, and mince the garlic. Uniform cubes ensure consistent cooking so you get even browning and tender centers.

Par-cook the sweet potato cubes (two options): Microwave method — place cubes in a microwave-safe bowl, cover loosely, microwave on high for 3–4 minutes until just tender but not falling apart. Stovetop method — simmer cubes in salted water for 4–5 minutes, drain thoroughly. Par-cooking shortens pan time and lets you achieve crispy exterior without the interior being underdone.

Heat a large, heavy skillet over medium-high heat and add the olive oil. When shimmering, add the turkey sausage. Brown the sausage, breaking it up with a spatula, for 5–7 minutes until golden bits form. Browning (Maillard reaction) builds deep savory flavor essential to the hash.

Push the sausage to one side of the pan and add the onion to the empty space with a pinch of salt. Cook the onion for 3–4 minutes until translucent and beginning to caramelize; this sweetness balances the savory sausage. Then stir the onion into the sausage so flavors combine.

Add the par-cooked sweet potato cubes in a single layer if possible and let them sit undisturbed for 2–3 minutes so they form a golden crust. Don’t stir too often — letting contact with the hot pan creates crisp, caramelized edges that give texture contrast.

Toss the sweet potatoes with the sausage and onions; let them sear another 2–3 minutes, stirring occasionally. Add the minced garlic and cook for 30–45 seconds until fragrant — garlic browns quickly and will burn if added too early.

Add the halved cherry tomatoes and a pinch of crushed red pepper (optional). Cook for 2–3 minutes until tomatoes are blistered and releasing juices; this brightens the dish with acidity and keeps the hash from tasting one-note.

Taste and season generously with salt and freshly ground black pepper. Adjust heat with more crushed red pepper if desired. Proper seasoning at this stage ensures every component (potato, meat, tomato) sings and the flavors are balanced.

Remove the pan from heat and fold in most of the torn basil leaves, reserving a few for garnish. Fresh basil added off-heat retains its aroma and prevents it from darkening and losing perfume.

Plate the hash in two shallow bowls or plates. Top each serving with sliced avocado, a final drizzle of olive oil (optional), more torn basil, and a crack of black pepper. The creamy avocado cools and softens the savory edges while adding richness and luxurious mouthfeel.

Optional finishing: If you like, add a soft-poached or fried egg on top for extra richness and a saucy yolk that melds into the hash — classic brunch upgrade.