In a large skillet, melt ghee over medium heat.
To the melted ghee, add the roasted sweet potatoes, brussels sprouts & sausage. Cook for 4-5 minutes or until sweet potatoes are heated through & brussels sprouts are softened.
While your hash ingredients are cooking. Combine the ingredients for the maple glaze: maple syrup, red wine vinegar, oil, coconut aminos & garlic powder.
Once your hash has cooked to the above instruction, add the glaze & mix to coat the vegetable & sausage mixture. Cook for an additional 1 -2 minutes. Season with salt & pepper to taste.
While your hash finishes cooking, in a seperate pan. Cook your eggs as desired to top the breakfast hash. If you don't wish to use a seperate pan you can create spaces in the has by using a spoon to create open nests & drop in the egg. Cover and allow to cook to desired temp.
Serve & Enjoy.