Instructions

1. Preheat oven to 425 degrees. Arrange the hash browns on a greased baking sheet. Drizzle with olive oil, then sprinkle with Italian or Southwest blend seasonings and salt and pepper to taste, toss to combine. Gently push the hash browns onto one half of the sheet pan so that the other half is empty. Bake for 10 minutes.
2. Use a spatula to turn hash browns over. Add sausage links to the empty portion of the pan and bake for 15-20 minutes.
3. Crack the eggs and add them one at a time to the empty area of the baking sheet. (You can also make “nests” in the hash browns for the eggs by creating 3-inch round empty spaces throughout the hash browns and adding eggs to these empty spaces) Do not touch them. Sprinkle cheese over the hash browns. Carefully transfer the pan back to the oven and bake for another 10 minutes or until the hash browns are crisp and browned and egg yolks are cooked to your preference.
4. Season eggs with salt and pepper and garnish everything with fresh herbs of choice. Serve immediately.