Step 1: Heat a large, heavy-bottomed skillet over medium-high heat. Add 1 tablespoon of olive oil. Once shimmering, add the sliced summer sausage. Cook for 3-5 minutes, flipping occasionally, until nicely browned and slightly crispy. Remove the sausage from the skillet and set aside, leaving the rendered fat in the pan.
Step 2: Add the remaining 1 tablespoon of olive oil to the skillet with the rendered sausage fat. Add the diced potatoes and spread them in a single layer. Cook for 8-10 minutes, stirring only occasionally (every 3-4 minutes) to allow them to brown and crisp up.
Step 3: Once the potatoes are starting to tenderize and brown, add the diced bell peppers and onion to the skillet. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp and the onion is translucent. Season generously with salt, black pepper, and paprika.
Step 4: Stir in the minced garlic and cook for 1 minute more, until fragrant. Be careful not to burn the garlic.
Step 5: Return the cooked summer sausage to the skillet. Add the chicken broth and bring it to a gentle simmer, scraping up any browned bits from the bottom of the pan. Cook for 2-3 minutes, allowing the flavors to meld and the broth to slightly reduce.
Step 6: If desired, sprinkle the shredded cheddar cheese evenly over the top of the skillet. You can either cover the skillet for 1-2 minutes to melt the cheese or place it under a broiler for 1-3 minutes until bubbly and golden (watch carefully!).
Step 7: Remove from heat. Garnish with fresh chopped parsley or chives, if using. Serve immediately.