Ingredients:

  • 1 lb bulk breakfast sausage
  • 1.5 lbs Yukon Gold potatoes, diced into 1/2-inch cubes
  • 2 tbsp vegetable oil
  • 1 medium yellow onion, diced
  • 1 medium red bell pepper, diced
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 large eggs
  • 1/2 cup sharp cheddar cheese, shredded
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat a 12-inch cast iron skillet over medium-high heat. Add the sausage and break it into small bits using a spatula or potato masher. Cook until mahogany-colored and no longer pink, then remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pan.
  2. If the pan is dry, add vegetable oil. Add the diced potatoes in an even layer and let them sit undisturbed for 4-5 minutes to develop a crust. Stir in the diced onion and bell pepper, and cook for another 8-10 minutes, stirring occasionally, until potatoes are fork-tender and golden.
  3. Return the cooked sausage to the pan. Stir in the smoked paprika, garlic powder, salt, and black pepper for 2 minutes until spices are toasted.
  4. For eggs: Create four small wells in the hash, crack an egg into each, cover with a lid, and cook for 3-5 minutes until whites are set. For cheese: Sprinkle shredded cheddar over the top and cover for 60 seconds until melted.
  5. Garnish with chopped fresh parsley before serving.