Heat olive oil in a large non-stick skillet over medium-high heat.

Add the diced onions and bell peppers, sautéing for 3 to 4 minutes until softened.

Add the turkey sausage crumbles to the skillet and cook until browned and heated through.

Push the meat and vegetable mixture to the perimeter of the pan and add the shredded hash browns to the center.

Press the potatoes down firmly and cook undisturbed for 6 to 8 minutes until the bottom is golden brown and crispy.

In a small bowl, whisk together the egg whites, whole eggs, salt, and pepper.

Flip the hash brown section and stir to incorporate the meat and vegetables.

Pour the egg mixture evenly over the hash brown mixture.

Reduce heat to medium and cook for 3 to 5 minutes, stirring occasionally, until the eggs are fully set.

Sprinkle with shredded cheddar cheese, cover with a lid for 1 minute to melt, and garnish with chives before serving.