1. Preheat oven to 450°F and line a baking sheet with parchment paper. Place potatoes on the baking sheet and toss with canola oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread them evenly on the pan and roast for 25 minutes or until toasty brown. 

2. In a large oven-proof skillet over medium high heat, add sausage and cook until thoroughly browned all over – drain any excess grease and set aside. 

3. In the same skillet over medium heat, add olive oil, peppers, and onions and sauté for 5 minutes or until just slightly soft. Add the sausage back in and turn off the heat. When the potatoes are done, add them to the skillet and stir. Keep the oven on. 

4. Make 5 small wells in the hash and crack an egg in each well. Place the skillet in the oven for 10 minutes or until the whites of the eggs are cooked through and no longer jiggly. Remove from the oven, sprinkle with remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, and garnish with cilantro.