Ingredients:

  • 1.5 lbs Yukon Gold potatoes, cut into ½-inch cubes
  • 1 medium red onion, diced
  • 1 large red bell pepper, diced
  • 2 tbsp avocado oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • ½ tsp salt
  • ¼ tsp black pepper
  • 12 oz breakfast sausage, crumbled
  • 4 large eggs
  • ½ cup sharp cheddar cheese, shredded
  • Fresh parsley for garnish

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, toss the cubed potatoes, diced onion, and bell pepper with avocado oil, garlic powder, smoked paprika, salt, and black pepper until evenly coated.
  3. Spread the vegetable mixture and crumbled breakfast sausage across the baking sheet in a single layer.
  4. Roast for 15–20 minutes, tossing halfway through, until potatoes have mahogany-colored edges and sausage is cooked through.
  5. Remove the pan from the oven and use a spoon to create four small wells in the hash mixture.
  6. Carefully crack one egg into each well.
  7. Return the pan to the oven for 5–8 minutes, or until the egg whites are set but the yolks still jiggle slightly.
  8. Sprinkle the shredded cheddar cheese over the hash during the last 2 minutes of baking.
  9. Remove from oven and garnish with fresh parsley before serving.