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Heat a large skillet over medium high heat.
Dice the onion and add to the pan with olive oil and garlic. Allow to cook for 2-3 minutes.
Add the sausage to the onion and garlic mixture and stir occasionally until browned.
While the sausage is cooking, fill a saucepan with enough water to cover sweet potatoes and begin to boil water.
Peel the sweet potatoes and cut into ½ inch cubes. Add the potatoes to the water once it is boiling. Cook until sweet potatoes are soft and easily pierced with fork.
Drain the potatoes and add to the sausage mixture. Make sure you drain the fat first.
You can cook the eggs any way that you like. I prefer boiled or scrambled. If you prefer fried, I would make them fresh the day you plan on eating each meal.
Fill a medium pot with enough water to cover 10 eggs. Bring the pot to a boil and then remove from the heat and cover. Set a timer for 12 minutes.
After 12 minutes drain the water and shower the eggs in cold water to cool. Peel the eggs and cut in half.
This recipe makes 5 servings. Divide your hash evenly into each of your 5 containers and add 2 eggs to each.