In a large skillet set over medium-high heat, heat the olive oil. Add the diced sweet potato, cover, and cook for 10 minutes, stirring occasionally, until it begins to soften.
Add the peppers, jalapeno, and onions to the skillet. Stir in the garlic and sage, season with salt and pepper, and cook for 5-7 minutes, stirring frequently, until the vegetables are tender.
Notes
To Add Eggs (Optional): Create wells in the hash using a spoon or spatula. Crack an egg into each well, cover with a lid and cook until the eggs are done to your liking. MAKE AHEAD: Chop the potatoes and vegetables in advance to save time when cooking. STORAGE: Store leftovers in a sealed container in the refrigerator for up to 3 days.FREEZING: Store the hash (without any eggs) in a freezer safe storage container in the freezer for up to 3 months. Thaw in the refrigerator overnight and reheat prior to serving.