Sauté the aromatics

• Heat the olive oil in a frying pan over medium heat.
• Add the diced onion and green bell pepper and cook until softened.

Cook the potatoes and cabbage

• Add the diced potatoes, season with the seasoning salt and crushed red pepper.
• Stir in the shredded cabbage and cook, stirring occasionally, until the potatoes are tender and the cabbage is softened and lightly browned.

Fry the eggs

• Push the hash to one side of the pan or transfer it to a plate.
• Fry the eggs over easy in the same pan.

Serve

• Top the hash with the fried eggs and serve hot.