Sweet Potato Hash with Bacon and Avocado

• 1 1/2 lb sweet potatoes (about 2 large)
• 1 Tbsp fresh chopped parsley, or 1/2 Tbsp dried parsley
• salt, to taste
• black pepper, to taste
• 4 slices thick-cut bacon
• 12 oz hot spicy turkey sausage (3 links Jennie O Hot Italian)
• 1 avocado, sliced
• paprika, to taste

Julienne or otherwise cut the potatoes up hash-brown style. Add parsley. Salt and pepper them to taste. Mix well.

Cook bacon in a large skillet. Chop and set aside. Reserve fat in skillet.

Remove the sausages from their casings and cook like ground beef in the skillet, reserving enough of the fat for cooking the hash. Set aside the sausage.

Cook the hash in the skillet, adding the bacon and sausage back in to heat it up at the end. Split into 4 servings, sprinkling with paprika and adding 1/4 of the avocado on top.

Makes 4 servings, 10 WW PointsPlus each.