In a medium bowl, toss the sweet and golden potatoes in 1 tablespoon of olive oil, 1 teaspoon of salt, pepper and 1/2 teaspoon of paprika. Roast chopped sweet and golden potatoes on a cookie sheet for 15 minutes in the oven.
In a separate skillet, brown your sausage and chop to size preferred. Set aside.
In an 8-inch Lodge cast iron skillet, sauté your diced garlic, onions, and red pepper over medium-high heat in a bit of olive oil. Add in your cooked potatoes and sausage. Give everything a nice toss. Sprinkle a little more paprika on top.
Sprinkle cheese on top.
Crack three eggs on top.
Bake for 10 minutes.
Sprinkle cilantro on top! Enjoy!!
Recipe Notes
You can buy the Lodge Cast Iron Skillet I used here!