Prep the ingredients: Peel (if desired) and dice the sweet potato into 1/2-inch cubes so they cook evenly and develop crisp edges. Dice the bell pepper and onion into similar-sized pieces for even cooking. Slice or crumble the turkey sausage into bite-sized pieces. Mince the garlic and chop the parsley. Uniform sizes ensure the hash cooks at the same rate and gives a pleasant texture contrast.

Par-cook the sweet potato: Place the diced sweet potato in a microwave-safe bowl, cover, and microwave on high for 3 minutes (or blanch in boiling water for 3 minutes). This step softens the interior so the final pan time is shorter, allowing the exterior to brown without overcooking the center—key to achieving crispy, caramelized cubes with a tender heart.

Heat a 10-inch skillet (preferably cast-iron) over medium-high heat and add 1 tablespoon of olive oil. Once shimmering, spread the par-cooked sweet potato in a single layer. Let them cook undisturbed for 4–5 minutes until golden-brown on the bottom—this searing develops the Maillard flavors that make the hash so savory and complex. Flip or stir and brown another 2 minutes.

Move the browned sweet potato to the side of the skillet and add the remaining 1/2 tablespoon olive oil to the open space. Add the turkey sausage pieces in a single layer. Sear for 2–3 minutes until the outside is browned—browning the meat creates delicious fond (brown bits) that will flavor the entire pan.

Add the diced onion and bell pepper to the skillet with the sausage and cook together, stirring occasionally, for 4–5 minutes until the onion is translucent and the peppers soften. Stir in the minced garlic, smoked paprika, and ground cumin and cook 30–45 seconds to bloom the spices and release their aromatics—blooming in fat amplifies flavor.

Combine everything: Stir the sweet potato back into the meat and vegetable mixture, scraping any fond from the bottom of the pan with a spatula to incorporate those caramelized flavors. Season with kosher salt and freshly ground black pepper. Cook another 1–2 minutes to let flavors marry and the hash reach a cohesive texture.

Finish and rest: Remove the pan from the heat and stir in the chopped fresh parsley for brightness. Taste and adjust seasoning. Let the hash rest 1 minute before serving so the juices settle—this makes plating cleaner and flavors slightly more integrated.

Serve suggestions: Divide the hash between two plates and optionally top with a fried or poached egg for richness or a spoonful of avocado for creaminess. The runny yolk becomes an instant sauce that ties the dish together.