3 oz. bacon, sliced crosswise into 1/3-inch-wide pieces (about 3 slices)
1 small yellow onion, small diced
2 cups medium-peeled and small-diced (about 1/3 inch) sweet potatoes
1 cup low-salt chicken broth
2 Tbs. unsalted butter
2 lbs breakfast turkey sausage
1 heaping Tbs. chopped fresh parsley
1 Tbs. maple syrup
2 tsp. chopped fresh rosemary
1/2 tsp. freshly ground black pepper; more to taste (optional)
A few dashes Tabasco or other hot sauce; more to taste (optional)
Cook the bacon in a large skillet over medium-high heat until crisp, about 4 minutes. Use a slotted spoon to transfer the bacon to a medium bowl. Pour off and discard all but 1 Tbs. fat. Add the onion and cook, stirring occasionally, until softened, about 2 minutes. Add the sweet potatoes, broth, and butter to the onions. Simmer, uncovered, until the sweet potatoes are just barely tender, about 6 minutes.
Meanwhile mix the turkey, parsley, maple syrup, rosemary, pepper, and Tabasco with the bacon.
When the potatoes are barely tender, add the turkey mixture to the skillet. Cook over medium-high heat, firmly patting the hash down and then occasionally flipping, scraping the bottom of the pan with a metal spatula and patting down again, until the broth has completely evaporated and the hash is nicely browned, about 8 minutes (reduce the heat if the hash is browning too quickly). Season to taste with pepper, and hot sauce.