Start by gathering all your ingredients. Dice the onions and bell peppers if using, and mince the garlic. If you are using frozen hashbrowns, make sure they are thawed.
In a large skillet, heat 3 tablespoons of olive oil over medium heat. If you need more oil later, you can add it as necessary.
Once the oil is hot, add the diced onions to the skillet. Sauté them for about 3-4 minutes until they become translucent and start to caramelize.
Stir in the minced garlic and cook for another minute. Then, add the thawed meatballs. If you’re using sausage, remove it from its casing and crumble it into the skillet. Cook until the meat is browned and cooked through, about 5-7 minutes.
Add the hashbrowns to the skillet. Stir everything together, pressing the hashbrowns down slightly so they can crisp up. Season with salt and pepper. Let it cook undisturbed for about 5-7 minutes until the bottom is crispy before flipping to cook the other side.
Once the hashbrowns are crispy, use a spatula to create small wells in the mixture for the eggs. Crack the eggs into the wells, taking care not to break the yolks.
Cover the skillet with a lid and cook until the eggs are set to your desired doneness, typically about 5-6 minutes for runny yolks. If you prefer firmer yolks, cook a few minutes longer.
Once cooked, sprinkle the dish with diced bell peppers and fresh parsley for a pop of color and flavor. Serve hot and enjoy your Easy Eggs, Sausage, and Hash Browns Skillet!
