Sausage & Creamer Potato Breakfast Skillet

Put the halved potatoes in a microwave-safe bowl with 2 tbsp water, cover with a plate and microwave on high for 6 minutes, until a knife slides in with slight resistance. Drain well.

Tip: The microwave head start means the potatoes only need to brown in the pan, not cook through.

Cook the frozen sausages in the oil in a large lidded skillet over medium heat for 8 to 10 minutes, turning often, until browned all over and no longer pink inside (71 C / 160 F). Move to a board and slice into 1 cm coins.

Tip: Leave the drippings in the pan; they are what crisp the potatoes.

Fry the potatoes cut-side down in the sausage fat over medium-high heat, without stirring, for 6 to 8 minutes, until the cut faces are deep golden and crisp. Season with the salt.

Tip: Pat the potatoes dry after draining so they sizzle instead of steam.

Add the red pepper and cook, tossing, for 3 minutes until it softens and catches at the edges. Return the sausage coins and cook 1 minute more until hot.

Lower the heat to medium-low, make 8 small wells and crack an egg into each. Season with black pepper, scatter the cheddar over everything, cover and cook 3 to 4 minutes, until the whites are set, the yolks still runny and the cheese melted.

Tip: Peek after 3 minutes; take it off the heat as soon as no clear white remains.

Scatter the green onions over the skillet and serve straight from the pan, two eggs per plate, with hot sauce at the table.