Ingredients:

  • 1 lb (450g) chicken sausage, sliced into rounds
  • 2 cups (300g) Yukon Gold potatoes, ½-inch cubes
  • 2 tbsp (30ml) olive oil
  • 1 small (110g) yellow onion, diced
  • 1 medium (120g) red bell pepper, diced
  • 1 tsp (5g) smoked paprika
  • ½ tsp (3g) garlic powder
  • ½ tsp (3g) salt
  • ¼ tsp (1g) black pepper
  • 4 large eggs
  • ½ cup (50g) shredded sharp cheddar cheese
  • 2 tbsp (8g) fresh parsley, chopped

Instructions:

  1. Dice the potatoes into uniform ½-inch cubes. Finely chop the onion and bell pepper.
  2. Heat olive oil over medium-high heat in a 12-inch cast-iron skillet. Add the chicken sausage rounds and sear until mahogany-colored on both sides. Remove sausage and set aside.
  3. In the same pan, add potatoes in a single layer. Let them sit undisturbed for 4-5 minutes until a golden-brown crust forms, then flip.
  4. Add the diced onion and red bell pepper to the potatoes. Sauté until the onions are translucent and the peppers are tender.
  5. Stir the seared sausage back into the pan and sprinkle with smoked paprika, garlic powder, salt, and pepper. Toss until the spices smell toasted and fragrant.
  6. Use a spoon to create four small wells in the hash. Crack one egg into each hole.
  7. Sprinkle the shredded cheddar cheese around the eggs.
  8. Cover the skillet with a lid for 3-5 minutes, until the egg whites are set but the yolks remain silky.
  9. Garnish with fresh parsley before serving.