SWEET POTATO, SAUSAGE & GREEN PEPPER HASH

2 small sweet potatoes, peeled, halved lengthwise, and cut into ½-inch slices

12 oz bulk pork sausage

1 fresh Anaheim or green pepper, seeded and chopped

4 cups spinach

½ teaspoon ground cumin

½ medium orange

1 tablespoon olive oil

4 eggs

Crushed red pepper

In a very large skillet heat 2 tablespoons water over medium head.  Add sweet potatoes.  Cover; cook 12 minutes.  Uncover skillet; add sausage and pepper.  Cook over medium-high heat until sausage is brown and sweet potatoes are tender, stirring occasionally to break up sausage.  Drain fat if necessary.  Stir in spinach and cumin; squeeze orange half over spinach.  Cook and stir 1 to 2 minutes or until wilted.  Transfer to a serving dish; cover to keep warm.  

Add oil to skillet.  Heat over medium heat.  Crack eggs into skillet; sprinkle with crushed red pepper and salt.  Cover; cook 2 to 3 minutes or until desired done-ness.  Serve over hash.