Ingredients:

  • 1 lb frozen cubed hash brown potatoes
  • 2 tbsp vegetable oil
  • 1/2 tsp salt
  • 4 oz smoked sausage, sliced into rounds
  • 4 strips thick-cut bacon, chopped
  • 1/2 cup roasted red peppers, diced
  • 1/2 cup white onion, finely diced
  • 6 large eggs, lightly beaten
  • 1 cup Colby Jack cheese, shredded
  • 2 tbsp heavy cream
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper
  • 1/4 tsp black pepper

Instructions:

  1. Heat vegetable oil in a 12-inch cast iron skillet over medium-high heat. Add potatoes in a single layer and season with salt. Sear undisturbed for 5-7 minutes until a mahogany crust forms, then flip and cook for another 5 minutes until golden. Remove potatoes from the pan and set aside.
  2. In the same skillet using the residual fat, add chopped bacon and smoked sausage. Sauté for 4-6 minutes until bacon is rendered and sausage is browned. Stir in diced onions and roasted red peppers and cook for 3 minutes until translucent. Stir in smoked paprika, garlic powder, onion powder, cayenne, and black pepper.
  3. Reduce heat to medium-low. Return the crispy potatoes to the skillet, spreading them evenly. Pour the beaten eggs and heavy cream over the mixture. Gently push eggs from the edges toward the center with a spatula as they set.
  4. Once eggs are 80% cooked and slightly moist, sprinkle shredded Colby Jack cheese over the surface. Cover with a lid for 60 seconds until the cheese is fully melted and bubbling.