Add the pork lard or other fat of choice to a saucepan on medium high heat
Start to brown your sausage
Mix the dry spice ingredients plus your almond flour, and include your salt and pepper. Add to the sausage. Note: I cook with almond flour because I am gluten free. But, honestly, I add it because it holds the mixture together and adds a bit of a nutty taste.
Once sausage has started to brown, add your sweet potatoes. I like to use my mandolin on the Julianne setting, but you can chop these into small cubes if you prefer.
Add the chives and then the cheese. Keep stirring the mixture.
While the hash cooking, fry your eggs. I like them over easy, although sunny side up works, as well. Your hash is done when the sausage is cooked through and the sweet potatoes are nice and soft.
Serve the hash with an egg on top! Voila, fancy breakfast!