Peel and cut sweet potato into 3/4” dice. Stem, seed, and cut poblano pepper into 3/4” dice. Stem, seed, and cut red bell pepper into 3/4” dice. Peel and halve shallot. Slice shallot into thin strips.

Place sweet potato, red pepper, poblano pepper, and shallot on one half of baking sheet and toss with 2 tsp. olive oil and a pinch of salt and pepper. Bake on top rack of oven, 18 minutes. Remove baking sheet from oven, add biscuits to other half of baking sheet, and bake until vegetables are fork-tender and biscuits are warmed through, 5-8 minutes. While hash roasts, make sausage.

Combine ground pork, chili powder (to taste), 1/4 tsp. salt, and 1/4 tsp. pepper in a medium mixing bowl. Form into two patties, about 4” in diameter.

Heat a medium non-stick pan over medium heat. Add 1 tsp. olive oil and sausage patties to hot pan and cook until patties reach a minimum internal temperature of 160 degrees, 4-5 minutes on each side. Transfer to a plate and wipe pan clean.

Return pan to medium-high heat and add butter. When melted, add liquid eggs. Use a rubber spatula to constantly scrape along bottom of pan until eggs are set and just a little wet, 2-3 minutes. Remove from burner, season to taste with salt and pepper, and set pan aside. Eggs will cook a little more in warm pan. This "carryover" cooking will finish eggs so they're perfectly cooked.

Spoon a serving of hash on a plate. Halve biscuits and top with sausage, cheese, and egg. Drizzle hash and eggs with hot sauce (to taste) if desired.