1. 1. Heat a skillet over medium heat and add 1 tablespoon of oil.

2. 2. Add 1 diced bell pepper, 1 diced onion, and 2 minced garlic cloves. Cook until softened, about 5 minutes.

3. 3. Add 1 pound of breakfast sausage and cook until browned, breaking it up into crumbles.

4. 4. Stir in 1 can of diced tomatoes, 2 cups of frozen hash browns, and 1 teaspoon of accent seasoning. Cook until the hash browns are crispy, about 10 minutes.

5. 5. Create wells in the mixture and crack eggs into them. Cover and cook until the eggs are set to your liking.

6. 6. Sprinkle with chopped parsley and serve hot.