Shred the potatoes by using the largest holes in a box grater. There's no need to peel the potatoes, but you can if you want. Place the shredded potatoes in a large bowl lined with paper towels or a dish towel. Top with more paper towels or dish towel and press down hard to release the moisture. You want most of the moisture gone— keep squeezing and use new paper towels as needed.

Place the potatoes on a plate lined with paper towels. Cook in the microwave for 3 minutes. Set the potatoes aside.

Preheat oven to 400°F.

Over medium heat in an oven-safe 10-inch skillet, add the olive oil and the sausage. Cook until slightly crispy on the outside. Remove from the skillet. Add the potatoes to the skillet and give it to stir. Let the potatoes sit for 3 minutes. Then, add the chopped pepper, chopped onion, garlic powder, parsley, salt, and pepper. Stir the potatoes, then flatten everything out into the skillet. Allow to cook, untouched, for another 3-4 minutes. Stir, then cook for another 3-4 minutes.

Remove the skillet from the heat and flatten out the hash. Then, using a spoon, making 3 shallow holes into the hash. Crack an egg into each hole. Place the skillet into the oven and bake until the egg whites are set, about 8-10 minutes. Serve immediately.