Prep the potatoes: Rinse and dice into 1/2-inch cubes. Pat very dry with a clean towel. Dry potatoes crisp better and won’t steam in the pan.

Heat the skillet: Place a large cast-iron or heavy skillet over medium heat. Add 2 tablespoons oil and warm until shimmering.

Cook the potatoes: Add potatoes in an even layer with a pinch of salt and pepper. Cook 10–12 minutes, stirring every few minutes, until golden and crisp on the edges. If the pan dries out, add another splash of oil.

Sear the sausage: Push potatoes to one side. Add sausage to the empty space and cook 3–4 minutes, flipping once, until browned. Toss with the potatoes.

Soften the veggies: Add onion and bell peppers with a pinch of salt. Cook 5–7 minutes, stirring occasionally, until tender and lightly caramelized.

Add garlic and spices: Stir in garlic, smoked paprika, oregano, and red pepper flakes. Cook 30–60 seconds until fragrant.

Finish with greens (optional): Fold in spinach or kale until wilted, 1–2 minutes. Taste and adjust salt and pepper.

Top with eggs (optional): Create 2–4 small wells. Crack in eggs, cover, and cook over medium-low 3–5 minutes until whites are set but yolks are runny. For firm yolks, add 1–2 more minutes.

Cheese and herbs: Sprinkle with cheese, let it melt, then finish with chopped parsley or chives.

Serve hot: Scoop into bowls and enjoy as is or with hot sauce, salsa, or a dollop of Greek yogurt.