1 lb (450g) frozen hash browns
1 lb (450g) breakfast sausage, casings removed
1 onion, chopped
1 bell pepper, chopped
1 cup shredded cheddar cheese
Salt and pepper to taste
Optional toppings: chopped green onions, hot sauce, ketchup
In a large skillet, cook the breakfast sausage over medium heat, breaking it up into crumbles, until browned and cooked through. Remove the sausage from the skillet and set aside.
In the same skillet, add chopped onion and bell pepper. Sauté until the vegetables are softened and slightly caramelized.
Push the vegetables to one side of the skillet and add the frozen hash browns to the other side. Cook the hash browns according to the package instructions until they are golden and crispy.
Once the hash browns are cooked, combine them with the sautéed vegetables and cooked sausage in the skillet. Mix everything together.
Make small wells in the hash brown mixture and crack an egg into each well. Sprinkle salt and pepper over the eggs.
Cover the skillet and let the eggs cook for a few minutes until the whites are set and the yolks are still slightly runny, or cook to your desired level of doneness.
Sprinkle shredded cheddar cheese over the hash brown and sausage mixture. Cover the skillet again and let it cook for a couple more minutes until the cheese is melted.
Once the eggs are cooked and the cheese is melted, remove the skillet from the heat.
Serve the hash brown and sausage skillet hot, optionally topped with chopped green onions, a drizzle of hot sauce, or ketchup.