Squeeze excess water out of grated sweet potato using paper towels or kitchen towels.

In a large, oven-safe skillet saute onion and sausage over medium heat until sausage is browned. Add garlic and saute 2 more minutes. Add grated sweet potato and mix together.

Push the sausage sweet potato hash mixture to one side of the pan and add half of the coconut oil to the other side. Move the hash mixture to the oiled side of the pan and add remaining coconut oil. Spread out evenly.

Let sit for 4-5 minutes until sweet potato hash patty is browned on the bottom side. Break into four sections and flip each one over. Pat down to reform the four sections into one large patty Let sit for four minutes until underside is lightly browned.

Create 4 indentations in the hash mixture and add an egg to each one.

Bake until egg whites are set but yolks are still soft, approximately 12 minutes. Remove from oven and serve.