Preheat your oven to 400°F (200°C).
Dice the red potatoes into small half-inch cubes and toss them with half of the olive oil, sea salt, and black pepper.
Spread the potatoes on a parchment-lined baking sheet and roast for 20-25 minutes until they are golden and crispy.
While the potatoes roast, slice the chicken sausage into rounds and finely dice the bell pepper and onion.
Heat the remaining olive oil in a large non-stick skillet over medium-high heat.
Add the chicken sausage, peppers, and onions to the skillet and sauté for 5-7 minutes until the vegetables are tender and the sausage is lightly browned.
Add the roasted potatoes into the skillet and toss everything together to combine.
Lower the heat to medium and pour the egg whites over the hash mixture.
Stir gently and continuously until the egg whites are fully cooked, opaque, and coating the hash components.
Garnish with fresh chives or parsley and serve immediately.