Leftover cooked potatoes and peppers form the base of this quick weeknight meal for one. Alternatively, use frozen cubed hash browns and and bell pepper-onion stir-fry mix.
Heat 2 tsp. oil in a medium nonstick skillet over medium-high heat. Add green pepper; cook, stirring often, until softened, 3 to 4 minutes. Stir in cabbage (or coleslaw mix) and sausage; cook, stirring, until the sausage is no longer pink and the cabbage is wilted, about 5 minutes.
Add roasted vegetables; cook, stirring, until heated through, about 5 minutes more. Transfer the hash to a plate and keep warm.
Wipe out the pan with a paper towel, if needed. Add the remaining 1 tsp. oil; heat over medium heat. Crack egg into the pan and cook to desired doneness, 1 1/2 to 2 minutes for a runny yolk and 3 1/2 to 4 minutes for a firmer yolk. Serve the egg on top of the hash.
Associated Recipes: Chicken Shawarma with Potatoes