1 tablespoon olive oil
1/2 yellow onion, diced
2 cloves garlic, diced
6 oz. breakfast sausage (removed from casing)
1 red bell pepper, diced
6 eggs
1/4 cup shredded cheddar cheese
Salt and pepper
3 medium russet potatoes, peeled
4 tablespoons butter
Preheat the oven to 450 degrees F.
In a large cast-iron skillet, place the olive oil over a medium-high heat.
Add the onion and garlic and sweat until they begin to turn translucent.
Add the breakfast sausage and bell pepper. Cook until evenly browned. Remove from the heat.
Crack the eggs into a medium bowl and season with salt and pepper. Beat vigorously, until arriving at the texture for an omelet or scrambled eggs.
Pour the eggs into the cast iron skillet with the sausage mixture and place in the oven.
Bake for 30 minutes, or until the eggs are fully cooked and set.
While the eggs are cooking, place the potatoes in a medium pot and cover with cold water.
Bring to a boil for 10 minutes and drain. Allow the potatoes to cool before shredding them with a box grater or food processor.
Melt the butter in a medium saucepan over a medium-high heat.
Add the potatoes in an even layer. Allow to fry without stirring for about 5 to 7 minutes, or until a golden brown crust forms on the bottom of the pan.
Flip the potatoes once and cook an additional 5 minutes on the other side, until a similar crust forms.
Once the eggs are finished cooking, remove them from the oven and cover with an even layer of hash browns.
Serve immediately.
