Skillet Potato, Corn, and Egg Hash

1.Heat 2 tablespoons of olive oil in a large cast-iron skillet over medium-high heat. Add the potato cubes and cook for 12-15 minutes, stirring occasionally, until golden brown and tender.

2.Push the potatoes to one side of the skillet. Add the sliced sausage links to the empty side and sear for 5 minutes until browned and slightly crispy.

3.Add the diced onion and corn kernels to the skillet. Sauté everything together for another 5-7 minutes until the onions are translucent and the corn is lightly charred.

4.Season the hash mixture with smoked paprika, garlic powder, salt, and pepper. Stir well to combine all ingredients.

5.Make four small wells in the hash using a spoon. Crack one egg into each well. Reduce the heat to low, cover the skillet, and cook for 4-6 minutes, or until the egg whites are set but the yolks remain slightly runny.

6.Remove from heat, garnish with fresh parsley, and serve immediately directly from the skillet.