Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, peeled and diced into ½-inch cubes
  • 2 tbsp (30ml) olive oil
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 tsp (5ml) smoked paprika
  • ½ tsp (2.5ml) garlic powder
  • ½ tsp (2.5ml) onion powder
  • Salt and freshly ground black pepper to taste
  • 1 lb (450g) smoked sausage (Kielbasa or Andouille), sliced into ½-inch rounds
  • 4 large eggs
  • 1 tbsp (15g) butter
  • Optional: Fresh chives, chopped, for garnish
  • Optional: Hot sauce, for serving

Instructions:

  1. Toss the diced potatoes with 1 tablespoon of olive oil, salt, pepper, smoked paprika, garlic powder, and onion powder in a large mixing bowl. Ensure they are evenly coated.
  2. Heat the remaining 1 tablespoon of olive oil in the skillet over medium-high heat. Add the potatoes in a single layer (or as close as possible). Cook, stirring occasionally, until golden brown and crispy, about 15-20 minutes. Reduce heat if they start to burn.
  3. Add the diced onion and bell peppers to the skillet with the potatoes. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. Add the sliced sausage and cook for another 3-5 minutes, until heated through and slightly browned.
  4. Create four wells in the potato mixture. Melt the butter in the skillet, then carefully crack an egg into each well. Cook until the egg whites are set and the yolks are cooked to your liking (over easy, medium, or hard). About 3-5 minutes.
  5. Garnish with fresh chives (if using) and serve immediately. Offer hot sauce on the side.