1. Using a large non-stick frying pan or cast iron skillet that has a top that fits snug, brown the ground sausage on medium high heat. (You will not need the top until the eggs are added). 

2. Once mostly brown (~8 minutes), use a wooden spoon or heat resistant spatula to remove the sausage and place in a bowl to the side. Reduce stove temperature to medium. 

3. With most of the sausage fat remaining in the pan, add an additional 1 tbsp of olive oil and let heat up for about a minute. Drop in the diced green bell pepper, stir, and season lightly with kosher salt and black pepper. 

4. Drop in the shredded potatoes/hash browns and stir to cover them all in the oil and fat. Let cook until potatoes begin to brown and they're soft all the the way through - about 10 minutes. Continue to stir the potatoes every minute or two. 

5. While the hash cooks, make the sauce: add the Greek yogurt, 1/2 tbsp of olive oil, dill, curry powder, kosher salt and pepper into a bowl and mix together with a spoon until fully blended. Let sit in the refrigerator until it's time to serve. 

6. After about 10 minutes of the hash cooking, make small little dips in five spaced out places in the mixture, and drop an egg into each. Cover and let sit. (If you think your pan is too hot and the potatoes may burn, turn down the heat, the eggs will still cook in the heat remaining). 

7. After 8 minutes, lift the cover and the eggs should be baked close to over easy. If you want them cooked longer, place the cover back on and cook more until you've reached the desired level of doneness. 

8. Remove the pan from the heat and serve the hash using a spatula, ensuring at least one egg per person.

Plating: Remove the sauce from the refrigerator and either plate on top of the eggs and hash, or plop down a spoonful next to your portion and give it a swipe for a pretty effect. This way each person can add their own desired amount of sauce to each bite.