Breakfast Hash

Cook and crumble 1 pound ground breakfast sausage in a large skillet over medium heat until fully cooked. Transfer the meat to a plate and set it aside.

Add 1 Tablespoon olive oil and 2 pounds baby potatoes, diced to the skillet. Cook until they have started to brown.

Add in 1 red bell pepper, diced, 1 green bell pepper, diced, 1 medium yellow onion, diced, 4 garlic cloves, minced, 1 teaspoon dried rosemary, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon salt, and 1 teaspoon pepper. Continue to cook until the potatoes are cooked through and the onions and peppers have softened.

Then stir the ground sausage back into the skillet.

Make four holes in the hash brown mixture and add 1/2 Tablespoon cubed salted butter to each hole.

Crack an egg into each hole.

Sprinkle ½ cup shredded cheddar cheese over the potatoes and eggs.

Cover the pan and allow the eggs to cook until you prefer doneness, about 2 to 4 minutes. Then serve!