Quick-Parboil Potatoes: Place diced potatoes in a microwave-safe bowl with 1 tablespoon water. Microwave on HIGH for 3 minutes (or boil in salted water for 4 minutes), then drain and pat thoroughly dry with paper towels.

Brown the Sausage: Heat a 12-inch heavy cast iron skillet over medium-high heat with 1 tablespoon of olive oil. Add sliced halal smoked beef sausage coins and sear for 3 to 4 minutes per side until deeply browned and caramelized. Transfer sausage to a plate, leaving savory drippings in the skillet.

Crisp the Potatoes: Add remaining olive oil and butter to the skillet. Once bubbling, add diced potatoes in a single layer. Season with smoked paprika, garlic powder, onion powder, salt, and black pepper. Cook undisturbed for 5 minutes to develop a deep golden crust, then flip and cook for another 4 to 5 minutes until crispy on all sides.

Sauté Aromatics & Recombine: Push potatoes to one side of the skillet. Add diced onions and bell peppers to the empty side; sauté for 3 minutes until tender-crisp. Add minced garlic and cook for 1 minute. Return browned beef sausage to the skillet and toss everything together.

Nestle Eggs & Cook: Using a wooden spoon, create 4 small wells in the hash. Crack one egg into each well. Season egg whites lightly with salt and black pepper. Reduce heat to medium-low, cover skillet with a lid or foil, and cook for 3 to 5 minutes until egg whites are completely set but yolks remain rich and runny.

Garnish & Serve Sizzling: Remove from heat. Scatter chopped fresh chives and parsley over the top. Serve hot straight from the skillet alongside sourdough toast, sliced avocado, and your favorite hot sauce!