Heat the vegetable oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat.

Add the diced potatoes to the pan. Cook for 10-12 minutes, stirring occasionally, until they are golden brown and beginning to soften.

Push the potatoes to one side of the pan and add the sliced sausages and chopped bacon. Fry for 5-6 minutes until the meat is browned and cooked through.

Stir in the diced onion and mushrooms, mixing everything together with the potatoes and meat. Cook for another 3-4 minutes until the onions are translucent.

Fold in the cherry tomatoes and season the entire mixture with salt and black pepper.

Make four small wells in the hash mixture using the back of a spoon.

Crack an egg into each well. Reduce the heat to low.

Cover the skillet with a lid or foil and cook for 5-7 minutes, or until the egg whites are set but the yolks remain runny.

Remove from heat, garnish with fresh parsley, and serve immediately straight from the skillet.