1. Preheat your oven to 375 F (190 C).

2. Warm the olive oil in a large oven-safe skillet (like cast iron) over medium-high heat on your stovetop.

3. Add the ground breakfast sausage, breaking it up with a spoon as it cooks. Continue to brown the sausage until it’s no longer pink, about 5-7 minutes. Drain any excess grease from the skillet.

4. To the same skillet with the cooked sausage, add the chopped onion and bell pepper. Saute these vegetables for about 5-7 minutes, stirring occasionally, until they become tender and slightly softened.

5. Spread the sausage and vegetable mixture evenly across the bottom of the skillet. Carefully arrange the frozen tater tots in a single layer over the sausage and vegetable base.

6. In a medium bowl, whisk together the eggs, milk, salt, and black pepper until the mixture is well combined and slightly frothy.

7. Pour the egg mixture evenly over the tater tots and sausage in the skillet. Gently tilt the skillet to help the egg mixture settle into all the gaps.

8. Sprinkle the shredded cheddar cheese generously over the top. Transfer the skillet to your preheated oven.

9. Bake for 15-20 minutes, or until the eggs are fully set in the center and the cheese is melted and bubbly, with a light golden-brown crust. The tater tots should also be golden and slightly crispy around the edges.

10. Once baked, carefully remove the skillet from the oven. Let the hash rest for 5 minutes before serving. Garnish with fresh chopped parsley if desired, then serve warm.