Preheat oven to 400° Fahrenheit. Prep onion and bell pepper as noted. Add seasoning ingredients to a small bowl and mix. Set aside.
Shred potatoes and place them immediately in a large bowl of cold water. Stir to mix, the water will turn cloudy. Drain potatoes in a colander and rinse them well with cold water.
Transfer potatoes to a large kitchen towel. Bundle the ends of the towel and twist it potatoes over sink, squeezing hard to wring out as much liquid as possible. Open towel and toss potatoes to loosen. Wring out potatoes once more.
Grease two 11x17 sheet pans with 1 tbsp of ghee each (use more if needed). Place 1/2 of the potatoes, onion and bell pepper on each sheet pan. Melt the remaining 2 tbsp of ghee in the microwave or on the stovetop. Pour 1/2 over over the potato mixture in each sheet pan and toss to mix. Season each pan with 1/2 of the seasoning mix. Toss to mix and distribute the seasonings.
Spread the hash brown mixture out in as evenly as possible in a thin layer on each sheet pan. Place in the oven to cook for 20 minutes.
After 20 minutes, remove the hash browns and place the sausage links in the pan. Return to the oven to cook for 20 more minutes.
After 20 minutes, remove the hash browns and crack eggs on top of the hash browns around the sausage links. Season eggs with a bit of salt and pepper. Return to the oven to bake for 5 minutes.
After 5 minutes, turn the oven up to broil. Broil for 2-4 more minutes, or until the eggs are cooked to your liking.
Remove and scoop out servings of hash browns, eggs and sausage. Top with avocado slices if desired.
If you have one large sheet pan, you might be able to fit everything on one very large pan. We tested the recipe as written with 2 medium-sized (11x17) sheet pans.
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