In a medium-sized bowl, combine the ground pork and seasonings. Combine with your hands and form 6 sausage patties. Set aside.

Preheat oven to 375 degrees.

Peel and shred the sweet potatoes. Measure 3 cups into 2-3 paper towels. Over the sink, tightly squeeze the paper towel to ring the moisture out of the potato.

Place the shredded potato into a medium-sized bowl and discard the paper towels. Stir in the whisked egg until well combined.

Heat a cast-iron skillet over medium heat. Melt the ghee in the pan.

Scoop about 1/6th of the shredded sweet potato between your hands and form a patty, lightly pressing it together. Place the patty into the pan, and repeat until you have 6 hash browns. Cook for 2-4 minutes, flip, lightly press with back of the flipper and cook an additional 2-4 minutes on the other side. Add more ghee to the pan as necessary. Once both sides are browned and crisp, transfer to a lined baking sheet.

Place additional ghee in the pan as needed, and add the sausages to the pan. Cook for 1-2 minutes per side, until browned, then transfer the pan to the oven (if non-stick, transfer to an oven safe pan/baking sheet).

Place the hash browns in the oven at the same time. Let the hash browns bake for 10 minutes. Let the sausages cook for 10-12 minutes, until cooked through.

While the hash browns and sausage bake, mash the avocado and fry 6 eggs.

Assemble the breakfast stacks by topping 1 sweet potato hash brown with avocado, 1 sausage and a fried egg.