Wake up to this savoury, one-skillet egg hash. It starts with sausage mixed with bell peppers, onion, shredded hash browns and topped with Cheddar cheese. Season with a generous helping of La Grille Maple Bacon Seasoning, along with La Grille Smouldering Smoked Applewood seasoning and char in a cast iron pan on the grill. Crack fresh eggs on top – and take brunch to epic flavour proportions.
10 min
PREP TIME
20 min
COOK TIME
470
CALORIES
15
INGREDIENTS
4
Servings
Ingredients
Preparation
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INGREDIENTS
- 2 tbsp (30 ml) vegetable oil
- 1 (12 oz/340 g) chicken apple sausage cut into ½-inch (1 cm) thick slices
- 1 red, yellow or orange bell pepper chopped
- 1 cup (250 ml) chopped onion
- 1 jalapeno seeded and diced
- 1 tbsp (15 ml) Smouldering Smoked Applewood Seasoning
- 1 tsp (5 ml) La Grille Maple Bacon Seasoning
- 1/2 tsp (2 ml) Onion Powder
- 1/2 tsp (2 ml) Garlic Powder
- 3 cups (750 ml) shredded frozen hash browns
- 1 cup (250 ml) shredded sharp cheddar cheese
- 4 large eggs
- 1 tbsp (15 ml) chopped fresh cilantro
- Sour cream, optional
- Lime wedges, optional
Preparation
- 1 In a small bowl, combine smoked applewood seasoning, maple bacon seasoning, onion powder and garlic powder. Set aside.
- 2 Preheat grill on medium-high heat. Heat oil in large cast iron skillet on grill. Add sausage; cook 2 to 3 minutes or until slightly browned, stirring occasionally.
- 3 Add bell pepper, onion, jalapeno and 4 tsp (20 mL) seasoning mixture. Cook 4 minutes or until vegetables are slightly tender and charred, stirring occasionally. Stir in hash browns; cook an additional 4 minutes. Stir in cheese.
- 4 Make 4 indentations in hash mixture with the back of a large spoon. Crack one egg into each hole. Sprinkle eggs with remaining 1 tsp (5 mL) seasoning mixture. Cover; cook 2 to 3 minutes or until eggs are cooked through but yolks are still runny. Uncover and top with cilantro. Serve with lime wedges and sour cream, if desired.
NUTRITION INFORMATION
(per Serving)
