Heat 1 1/2 tablespoons oil in a large skillet over medium high heat. Add sausage. Cook 5 to 6 minutes or until done, breaking up sausage with a spatula. If using bacon, fry in skillet until crisp - don't drain.
Add remaining oil (omit if using bacon) and onion, pepper, and sweet potato. Cover. Cook 4 to 5 minutes or until softened.
Uncover. Cook 5 to 6 minutes, or until potatoes are lightly browned. Add garlic. Cook for 30 seconds, then sprinkle paprika, pepper, garlic powder, onion powder, and cinnamon over and stir well.
Meanwhile, crack 12 cold eggs into a deep saucepan and add ghee.
Cook eggs over high heat. Stir continuously with a rubber spatula, making sure to scrape the bottom of the pan. Don't whisk. After 30 seconds, remove pan from heat. Keep stirring. After 10 seconds, return pan to heat. Repeat for 3 minutes. In the last minute, season eggs with a pinch or two of salt and pepper.
Divide into portions. In each container, place 1 1/2 cups sweet potato hash and 1/2 to 3/4 cups scrambled eggs. Top with scallions. Let cool, then cover and refrigerate.