Pork Breakfast Sausage and Yellow Potato Hash with Bell Pepper

Heat the oven to 375°F.

Scrub the potatoes and wash the bell pepper, then dry them well.

For this step: yellow potatoes, red bell pepper

Cut the potatoes into ½-inch cubes.

Heat the oil in a 12-inch oven-safe skillet with a lid over medium heat (a 12-inch skillet holds 4 servings; for more, use two skillets).

For this step: olive oil

Once the oil is hot, add the potatoes and water and season with salt. Cover and cook until the potatoes are nearly tender when pierced, 10 to 12 minutes.

For this step: water, salt

While the potatoes cook, peel and dice the onion. Remove the stem and seeds from the bell pepper, dice it and add it to the bowl with the onion. Grate the cheddar and set it aside.

For this step: yellow onion, cheddar cheese

When the potatoes are nearly tender, uncover the skillet and cook until any water left has evaporated, 1 to 2 minutes.

Push the potatoes to the edges of the skillet, raise the heat to medium-high and add the sausage to the center. Cook, breaking it into bite-size pieces and turning the potatoes now and then, until the sausage is browned and reaches 160°F, 7 to 9 minutes.

For this step: raw bulk pork breakfast sausage

Stir in the onion, bell pepper, smoked paprika and black pepper. Cook, stirring now and then, until the vegetables are tender and the potatoes have browned edges, 6 to 8 minutes.

For this step: smoked paprika, ground black pepper

Make a shallow hollow in the hash for each egg and crack an egg into each one. Scatter the cheddar over the potatoes between the eggs.

For this step: large eggs

Move the skillet to the oven and bake until the egg whites and yolks are firm, 12 to 15 minutes. If they aren't firm yet, give them a few minutes more.

With an oven mitt, move the skillet to a heatproof surface (the handle stays hot). Spoon the hash onto plates with an egg on each portion.