2 cups cubed sweet potato
2 cups cubed beet
5 small links of breakfast turkey sausage (cut in small slices)
2 teaspoons dried sage
2 teaspoons olive oil
2 large eggs (or veggie sausage patties)
1/2 teaspoon freshly ground black pepper
In two glass dishes add your cubed beets and cubed sweet potatoes. Cover with a wet paper towel. Microwave them for 12 minutes each, in intervals of 6 and stirring in between times.
In a large, nonstick or seasoned cast-iron skillet, drizzle the olive oil and place over medium-high heat. When the pan is hot, add the sweet potato & beets and stir once or twice, for about 4 minutes. Spread the hot vegetables in the pan and press gently to make an even layer. Add spices.
Make indentations in the vegetables on each side of the pan, and crack an egg into two of the indentations and sausages in another, and around the potatoes.
Reduce the heat to medium-low. Cover the pan and cook, without disturbing, for about 4–5 minutes, until the egg whites are set and the yolks are still runny. If you want harder eggs, use a spatula to flip the egg and the beets under it and cook for a minute longer.
Serve immediately, with an optional dash of hot sauce.