Air Fryer Sweet Potato & Sausage Hash

Heat the air fryer to 400°F, about 3 minutes.

In a large bowl, toss the sweet potatoes with half the olive oil, the salt, pepper, smoked paprika and garlic powder until evenly coated. Keep the cubes the same size so they all crisp at the same rate.

Air fry in a single layer, in batches if you need to, for about 20 minutes, shaking the basket halfway, until crisp outside and tender inside. A crowded basket steams the potatoes instead of crisping them.

Meanwhile, brown the sausage in a large skillet over medium-high heat, breaking it into crumbles, until cooked through, about 8 minutes. Move it to a plate and leave the drippings in the pan.

Turn the heat to medium and add the rest of the olive oil if the pan looks dry. Cook the onion and bell pepper until soft and lightly browned, about 6 minutes. For heat, stir in the pepper flakes for the last minute so they bloom in the fat.

Add the greens and stir just until wilted: about 1 minute for spinach, 2 to 3 for kale.

Return the sausage to the pan, then fold in the sweet potatoes last so they keep their crunch. Taste and adjust the salt and pepper.

If you're adding eggs, fry them in a separate pan and set one on each serving, or push the hash aside, scramble them in the open space and fold them through. Scatter shredded cheddar over the top if you like, and serve right away, while the potatoes are still crisp.