Wash the potatoes and bell pepper and dry off with a paper towel. Clean the mushrooms by rubbing them with the damp towel.
Using the cutting board and knife, remove the seeds and stem of the red bell pepper, then dice it. Thinly slice the mushrooms and set both aside.
Line the large bowl with two layers of paper towels.
Using the hand grater, shred the potatoes over the large bowl. Once potatoes are all grated, place more paper towels over the potatoes and press to squeeze the moisture out.
Take the potatoes out of the bowl and place them on a plate lined with two layers of paper towels. Cook in the microwave for 2 minutes on high.
Place the skillet on the stove on medium heat.
Cook the sausage in the skillet, separating it into small chunks with a wooden spoon, until it is no longer pink.
Once cooked, remove the sausage from the skillet with a slotted spoon, leaving the grease in the skillet.
Preheat the oven to 400 degrees F
Place the potatoes in the skillet and stir them to loosen them up a bit. Cook the potatoes for 2 minutes, without touching them.
Stir in veggies, salt, and pepper, then cover and cook for 3 minutes, untouched.
Stir again, then cover and cook for 2 more minutes. At this point the potatoes should be browning nicely.
Stir in the sausage and cook for 2 more minutes, covered.
Remove from heat, stirring once more, then flatting the potatoes out. Create 4 or 6 wells (depending on how many eggs you’re using) in the potatoes for the eggs.
Crack each egg into the well, then place in the oven and cook until egg whites are set, between 8 and 10 minutes.
Remove from oven and top with chopped parsley as a garnish. Serve immediately.