Season the chicken with
½ teaspoon salt and ⅛ teaspoon of
cayenne. Season the onions and bell peppers with the remaining ½
teaspoon salt and ⅛ teaspoon of cayenne.
Heat the oil in a large skillet over medium high heat. Brown the
chicken and stir frequently. Cook for about 3 ~ 4 minutes. Add in
sausage and cook for another 3 ~ 4 minutes. Stir frequently.
Add in onions, bell peppers and cook fro about 6 minutes or until
the vegetable are soft and golden. Add in mustard and mix well. Add in
potatoes. Brown and fold. Pat the micture down to the bottom of the
skillet. Cook for 1 minutes. Brown and fold. Pat down the mixture
again. Cook for 2 ~ 3 minutes or until the potatoes are tender. Crack
the eggs on top of the hash and bake in the skillet for 2 ~ 3 minutes
or until the eggs set.