Italian Sausage and Peppers Hash

Add the diced potatoes and 1 teaspoon of salt to a saucepan and fill with cold water, just covering the potatoes. Boil until they are just fork tender, but not too soft or they will fall apart in the hash. Mine took about 5 minutes, but it will depend on the size of your potatoes.
Drain and let them sit on paper towels to make sure they are dry before adding them to the hash.
While the potatoes are boiling, heat a large skillet to medium and add in the ground Italian sausage.
Brown the sausage, then remove and set aside, leaving any fat in the pan.
Add in the olive oil and butter and once melted, add in the red bell pepper, poblano pepper, onion, half the garlic salt and ground black pepper. Stir to combine, then sauté until the peppers and onions are mostly tender.
Add in the potatoes, remaining garlic salt and smoked paprika ad continue cooking until the potatoes are crispy. The best way to do this is not to stir them too often, which will allow the potatoes to develop a crust.
Stir the browned Italian sausage back in, and continue cooking until heated through. Add in the fresh chopped parsley, stir and serve.
Optional: create 4 divots in the hash and crack an egg into each divot, the place the skillet in a preheated 400°F oven to cook for 5-7 minutes or until the eggs are cooked to your liking.