Melt one tablespoon of coconut oil in a medium cast-iron skillet over medium heat. Cook the sausage, turning frequently to avoid singeing until the sausages are firm and cooked through (approximately 20 minutes but your cook time may vary). Transfer to a plate, and allow to rest while you brown the potatoes.
Cut the cooked potatoes into ½-inch cubes. Melt the second tablespoon of coconut oil in the skillet, and transition the cubed potatoes to the hot oil. Brown the potatoes, turning frequently and scraping up any crispy bits leftover from cooking the sausage.
While the potatoes brown, scramble an egg in the last of the coconut oil. Set aside.
Transfer the sausages to a serving plate, and slice them lengthwise. Fill with the browned potatoes, and scrambled egg. Top with sliced avocado, sliced jalapeño, cilantro, and chili flakes. Serve warm.