In a large skillet, cook the breakfast sausage over medium heat until browned and fully cooked, breaking it up into crumbles as it cooks (about 5-7 minutes). Once done, remove from the pan and set aside.
2. Sauté the Veggies:
In the same skillet, add olive oil or butter over medium heat.
Add the diced onion and bell pepper and sauté until softened, about 3-4 minutes.
Add the minced garlic and cook for another minute, until fragrant. Remove the veggies from the pan and set aside with the sausage.
3. Cook the Hash Browns:
In the same skillet, add the thawed hash browns (or freshly grated potatoes). Flatten them out into an even layer. Cook without stirring for about 5-7 minutes until the bottom becomes golden and crispy.
Flip the hash browns over using a spatula and cook for another 5-7 minutes on the other side, until both sides are crispy and golden.
4. Combine Ingredients:
Once the hash browns are crispy, add the cooked sausage, sautéed onion, bell pepper, and garlic back into the skillet with the hash browns. Mix everything together to combine.
5. Add the Cheese and Eggs:
Pour the milk (or heavy cream) over the mixture, and then sprinkle shredded cheese evenly over the top. Cover the skillet with a lid and cook for 2-3 minutes, just until the cheese melts.
Crack the eggs directly onto the top of the hash brown mixture (you can either cook them sunny side up, scramble them, or mix them in, depending on your preference). Cover again and cook until the eggs are set to your liking, about 5-7 minutes.
6. Serve:
Once the eggs are cooked, season the entire dish with salt, pepper, and smoked paprika (if using).
Garnish with chopped green onions or parsley for a fresh, colorful finish.
