A savory breakfast of Italian sausage mingling with the sweetness of sautéed onions and peppers, fried potatoes and topped with eggs fixed the way you like them.
Heat an electric skillet to 300°F and add the olive oil.
Add the cubed potatoes. Season with the salt and pepper. Give it a mix so that the potatoes are coated in the oil. Cover and cook for 6 minutes, stirring occasionally.
Add the onions. Cover and cook for another 3 minutes, stirring occasionally.
Crumble the sausages into the pan. Add the red bell pepper and green onions and stir.
Reduce the heat to 250°F. Cover and continue cooking until the sausage and potatoes are cooked through (the potatoes should be fork-tender), another 10 minutes or so. Mix every few minutes.
Taste for seasoning and adjust with salt and pepper, if needed. Reserve.
Turn the heat up to 275°F. Fry the eggs until desired doneness.
Serve the eggs on top of the potatoes. Sprinkle with Himalayan salt and chopped parsley. Enjoy!
Notes
Store the hash in a covered container for up to 4 days in the fridge.
The eggs are best served immediately or eaten within 1 to 2 days.