Heat oil in a large cast iron skillet over medium-high heat. Add the shallots and garlic and cook for 1 minute. Add the sausage and cook until browned, 4-5 minutes. Remove the sausage mixture onto paper towels to soak up the grease; set aside.

In the same pan, add more oil and cook the potatoes. Add 2 Tbsp. of water and cover with a lid and simmer for 8 minutes, stirring occasionally. Add the red pepper and cook an additional 2-3 minutes, until the potatoes and peppers begin to brown.

Add the meat mixture to the potatoes, and salt and pepper to taste.

In a smaller pan, steam the eggs and serve on top of the plate of hash. Garnish with green onions.

Serve with ketchup and/or hot sauce on the side.