Fry the sage in 2 tbsp butter for about 3 min until it’s lightly browned and toasted then remove the leaves and save for later.

In the remaining sage butter, cook 1 pound of your preferred breakfast sausage (or use homemade!) in the same pan. This should take about 10 minutes, then remove sausage from the pan and set it aside for later.

In the now empty pan, add in your sliced onions and cook for about 4-5 minutes.

Add 1-2 tbsp butter if your pan is looking dry, then add the diced sweet potatoes, 1 tsp of poultry seasoning, a pinch of red pepper flakes, 1 tsp of salt, and some cracked black pepper. Toss and cook for another 10-15 minutes until potatoes are soft.

Add the chard and cook until wilted (roughly another 3-4 minutes).

Return the cooked sausage to the pan and toss to combine.

Cook the eggs in a separate non-stick pan with butter or oil according to your liking (we like ours sunny-side-up). Season with salt and pepper.

Add hash to a bowl, top with egg, then sprinkle on fried sage leaves.