Prep all of the vegetables. Dice the sweet potato into ¼ inch cubes. Dice onion, bell pepper and mince garlic. Remove tough stems from kale and chop into bite sized pieces. Thinly slice scallions and keep white and light green parts separate from dark green parts.

In a large, preferably cast iron, skillet, brown the breakfast sausage over medium high heat until cooked through. Add the red pepper flakes to the sausage if using. Remove from skillet with a slotted spoon and set aside.

In the same skillet, lower the heat and add in oil. Sauté diced onions until softened. Add in sweet potato cubes and cook for 2-3 minutes, stirring often and scraping the pan with a wooden spoon.

Add in diced bell pepper, cook for 1-2 minutes more. Season with salt and pepper. Cover the skillet with a lid and cook for 4-5 minutes until the potatoes are softened and pierce easily with a fork.

Add in white and light green parts of the scallions and the minced garlic and cook for another 2-3 minutes until very fragrant. Stirring and scraping frequently.

Add cooked breakfast sausage and chopped kale back into the skillet and stir with a wooden spoon to wilt the kale and make sure everything is incorporated.

Remove from heat and sprinkle with dark green parts of sliced scallions.

Top each portion with a fried egg and serve warm.