Pre-heat the oven to 450 degrees.
Add the roasted potatoes with peppers and onions and the sliced chicken sausage to a large rimmed baking sheet in an even layer. (If your baking sheet is on the smaller side, divide the mixture between two baking sheets so that you don’t have any ingredients on top of each other—we want to crisp things here, not steam!)
Roast for 25-30 minutes, stirring once at the 15 minute mark, until the potatoes are crispy and the sausage is lightly browned.
Meanwhile, fry your egg(s)! Heat a little bit of olive oil or butter in a large skillet over medium heat. When the oil is hot and shimmering, crack as many eggs as you’d like into the pan (leaving a little space between each one) and cook for 3 to 4 minutes until the whites are set but the yolks are still runny. (If your whites are having trouble setting, pop a lid on the pan for a minute or so.)
Divide the hash amongst bowls/plates. Top with egg(s),salsa, feta, and cilantro (if using). Serve warm.
