Set a large 12-inch skillet with a lid over medium heat.

Add 1 tablespoon of the olive oil to the skillet. Add the sausage coins in one layer and cook for 2 minutes without stirring so the first side can brown.

Stir the sausage and cook for 2 to 3 minutes more, until it is lightly browned in spots. Transfer the sausage to a plate.

Add the remaining 1 tablespoon olive oil to the same skillet. Add the potatoes, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper, then stir so the potatoes are coated with the oil and seasoning.

Pour 1/2 cup of the chicken broth into the skillet. Cover with the lid and cook for 8 minutes, until the potatoes are almost tender when you pierce a piece with a fork.

Remove the lid from the skillet. Cook the potatoes for 3 to 4 minutes, stirring every minute, until the liquid cooks off and some potato edges turn golden.

Add the sliced onion to the skillet. Cook for 3 minutes, stirring often, until the onion softens.

Add the cabbage to the skillet a few handfuls at a time. Stir after each addition so the hot vegetables underneath start to wilt the new cabbage and make room in the pan.

Sprinkle the cabbage with the remaining 1/2 teaspoon salt, the remaining 1/4 teaspoon black pepper, and the garlic powder. Cook for 3 minutes, stirring often, until the cabbage is glossy and partly wilted.

Add the chopped pepperoncini and the remaining 1/4 cup chicken broth to the skillet. Cover and cook for 3 minutes, until the cabbage is tender but still has a little bite.

Return the sausage and any juices from the plate to the skillet. Add the pepperoncini brine and stir to mix everything together.

Cook the hash uncovered for 2 to 3 minutes, stirring once or twice, until the sausage is hot and the skillet has a light, tangy coating instead of a puddle of liquid.