3 russet potatoes (about 1 1/2 pounds), scrubbed and chopped small
1 medium carrot, peeled and chopped small
salt & pepper
1/2 pound bulk Italian sausage
2 TBSP olive oil
1 onion, chopped small
1 bell pepper, chopped small
4 large eggs
1/2 cup freshly grated Parmesan cheese
DIRECTIONS
Add the potato and carrot to a medium saucepan, cover with water and add 1 tsp salt. Bring to a boil over medium-high heat and cook until vegetables are tender, about 8 minutes. Drain and set aside.
In a large saute pan cook the sausage over medium heat until well browned, about 6 minutes, breaking it up as it cooks. Transfer the cooked sausage to a plate and set aside, keeping the fat in the pan.
Preheat oven to 400°F.
Keep the pan at medium-high heat and add the olive oil.
Add the onion, peppers, 1/4 tsp salt, and 1/4 tsp pepper to the pan and cook scraping the bottom with a wooden spoon to release any stuck on bits of sausage from the pan, about 6 minutes.
Stir the potatoes and carrots into the pan with the onions and peppers. Cook until potatoes are a bit crispy, about 10 minutes.
Stir the cooked sausage into the pan and then transfer to a baking dish.
Make four small wells in the hash and carefully crack an egg in each well.
Sprinkle the top with Parmesan and bake in the oven until eggs are set to your liking, 9 to 13 minutes.
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