Breakfast Skillet, Crusty Potato and Andouille Recipe

Ingredients

• 1/4 cup olive oil
• 3 large russet potatoes, cut into 1/2inch cubes
• 1/2 red onion, chopped
• 1 poblano or Anaheim chili, seeded, chopped
• 1 red bell pepper, seeded, chopped
• 12 ounces cooked andouille sausage, thinly sliced
• 12 large eggs
• 2 cups shredded cheese of choice
• 1 teaspoonPaprika
• 1 teaspoon chopped fresh parsley