Ingredients

• 1 pound breakfast sausage, loose (not links)
• 1 pound russet potatoes, diced into 1/2-inch cubes
• 1 red bell pepper, diced
• 1 yellow onion, diced
• 4 eggs
• 3 tablespoon unsalted butter
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon garlic powder
• 2 tablespoon fresh chives or parsley, chopped

Steps

1. Wash and peel the russet potatoes, then cut them into 1/2-inch cubes. Dice the red bell pepper and yellow onion into similar-sized pieces.
2. Heat the 12-inch skillet over medium-high heat. Once hot, add the loose breakfast sausage and break it into bite-sized pieces with a wooden spoon.
3. Cook the sausage for 10 minutes, stirring occasionally, until it is fully cooked and browned. Transfer the cooked sausage to a plate and leave about 2 tablespoons of sausage fat in the skillet.
4. Add 1 tablespoon of butter to the same skillet with the sausage fat. Once melted, add the diced potatoes in a single layer.
5. Cook the potatoes without stirring for 5 minutes to develop a golden crust on the bottom. Then stir and cook for another 8 minutes until the potatoes are mostly tender and golden.
6. Add the remaining 2 tablespoons of butter to the skillet. Add the diced onion and bell pepper, and stir to combine with the potatoes.
7. Cook the vegetables for 3 minutes, stirring occasionally, until the onion is softened and the peppers are tender.
8. Return the cooked sausage to the skillet. Sprinkle with salt, black pepper, and garlic powder. Stir to combine everything evenly.
9. Create 4 small wells in the hash with the back of the spatula. Crack one egg into each well, spacing them evenly around the skillet.
10. Reduce heat to medium. Cook for 3-4 minutes until the egg whites are set but the yolks remain runny, or cook longer if you prefer firmer yolks.
11. Remove the skillet from heat. Divide the hash into 4 portions, making sure each serving has one egg on top. Sprinkle fresh chives or parsley over each portion and serve immediately.