In a large skillet, cook the sausage over medium heat, crumbling it with a sturdy spatula, until no pink remains. Remove all but 3 Tablespoons of the grease from the pan. If the sausage doesn't render that must grease, add enough butter to make 3 Tablespoons.

Add the flour to the pan and stir until dissolved into the sausage and grease. Slowly add the milk, stirring to combine. Cook, whisking often, until the gravy thickens. This will take 4-7 minutes, so just be patient. It will thicken! Once the gravy is thickened, remove from heat. Taste and season with salt and pepper to taste. You can store this gravy overnight in the fridge. The following day, reheat it in a sauce pan, whisking often (the grease may separate overnight). If needed, add an additional splash or two of milk to thin.

Preheat the oven to 400 degrees.

In a large non stick skillet, heat the vegetable oil over medium high heat. Add the onions, peppers, and mushrooms, and cook until just starting to soften, about 2 minutes. Add the half bag of hash browns. Toss them with the vegetables, then press them into the bottom of the skillet with your spatula. Leave them to cook for 6-7 minutes or until golden. Flip in sections, then cook the other side for an additional 4 minutes. Sprinkle with salt and pepper.

Make 6 small wells in the hash browns. Crack an egg into each one, then transfer to the oven. Bake uncovered for 8-10 minutes or until whites are set. Remove the pan from the oven and add additional salt and pepper, if desired. Serve hot with sausage gravy!