Dice Yukon Gold or red potatoes into uniform pieces. In a large skillet, heat oil over medium heat. Add diced potatoes, season with salt and pepper, and cook for 15-20 minutes until golden brown and crispy.

Push the potatoes to one side of the skillet and add the sausage to the empty side. Cook for 5-7 minutes until browned and thoroughly cooked, then mix with the potatoes.

Toss in diced onions and bell peppers. Stir gently and cook for another 3-5 minutes until the vegetables are softened and vibrant.

In a small saucepan, bring water to a gentle simmer. Crack eggs into ramekins and slide into the water. Poach for 3-4 minutes until whites are set, yolks remain runny, then lift with a slotted spoon.

Serve the hash hot with poached eggs on top, garnished with fresh herbs or microgreens.