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Bring a large pot of water to a boil. Stir in the chicken bouillon, then add the sliced potatoes. Boil for 5 minutes, just until slightly tender. Drain and set aside.
While the potatoes are boiling, heat 1 tablespoon of oil in a large skillet over medium heat. Add the sliced sausage, diced onion, garlic powder and pepper. Cook until the sausage is browned and the onions are soft and caramelized, about 6–8 minutes. Transfer to a plate, cover and set aside.
In the same skillet, melt the bacon grease. Add the drained potatoes and season with your favorite all-purpose seasoning blend. Let the potatoes cook for about 15 minutes, only stirring occasionally to allow them to get beautifully crispy and golden.
Once the potatoes are cooked to your liking, return the sausage, onions and accumulated juices to the skillet. Stir to combine. Sprinkle the shredded sharp cheddar evenly over the top, cover with a lid, and let the cheese melt for a few minutes.