Ingredients

• 1 pound breakfast sausage, casings removed if needed
• 1 pound russet potatoes, peeled and diced into 1/2-inch cubes
• 1 yellow onion, diced
• 1 bell pepper, diced
• 2 tablespoon vegetable oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon garlic powder
• 4 large eggs
• 0.25 cup whole milk
• 2 tablespoon butter
• 2 tablespoon fresh chives, chopped

Steps

1. Peel and dice the russet potatoes into 1/2-inch cubes. Dice the onion and bell pepper into 1/2-inch pieces. Chop the chives if using.
2. Heat 2 tablespoons of vegetable oil in a 12-inch skillet over medium-high heat until shimmering.
3. Add the diced potatoes to the hot oil and spread them in an even layer. Let them cook undisturbed for 4 minutes to develop a golden crust.
4. Stir the potatoes and continue cooking, stirring occasionally, for 8 more minutes until they are mostly tender and golden on multiple sides.
5. Push the potatoes to the side of the skillet and add the crumbled sausage to the open space. Cook for 3 minutes, breaking the meat apart with a wooden spoon as it browns.
6. Add the diced onion and bell pepper to the skillet and mix everything together. Season with salt, black pepper, and garlic powder.
7. Cook, stirring occasionally, for 4 minutes until the onion and pepper soften and the sausage is fully cooked through.
8. Push the hash mixture to the sides of the skillet, creating 4 wells in the center. Add 1/2 tablespoon of butter to each well.
9. Crack one egg into each well. Cover the skillet with a lid or foil and reduce heat to medium.
10. Cook covered for 3 to 4 minutes until the egg whites are set but the yolks remain runny, checking for desired doneness through a clear lid or by gently lifting the cover.
11. Remove the skillet from heat and divide the hash and eggs among 4 bowls or plates. Garnish with fresh chopped chives if desired and serve immediately.