• Place one oven rack in the second-from-the-top slot, and the second rack in the second-from-the-bottom slot (or, if your oven doesn't have 5 rack slots, place one rack towards the top, and one towards the bottom). Preheat oven to 400°F. Line a standard 11x17" baking pan with parchment paper (tip: if using rolled paper, tear off a section, wad it up, and then flatten out - works like a charm!). Spray the parchment paper lightly with spray oil.
• In a large mixing bowl, toss together the potato shreds, leeks, and cheese. Combine the spices and sprinkle over the potato mixture, tossing to distribute.
• Spread the potatoes evenly over the parchment paper. Use your fingers to create 6 small wells in the potatoes (this is where the eggs will go later). Spray the potatoes very lightly with oil. Place on the lower rack, and bake for 15 minutes.

if using raw sausage links:

• While the potatoes bake, brown the sausage links in a small pan (they don't have to cook all the way through). Slice in to 1/4" slices.

if using smoked sausage:

• Slice into 1/4" slices.
• Remove the potatoes from the oven and crack one egg into each of the wells you created earlier, taking care not to break the yolks or let the whites run too far from the well.
• Arrange the sausage slices around the eggs.
• Bake for another 10 to 20 minutes on the upper rack, or until the egg whites are completely set, and the yolks are cooked to your preference.
• Season lightly with salt and pepper, and garnish with parsley. Serve immediately.