Smokehouse Maple Chicken Sausage and Egg Hash

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
20 min


  • 2 tablespoon (30 mililiter) 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 mililiter) chopped onion
  • 1 jalapeno , seeded and diced
  • 1 tablespoon (15 mililiter) Smouldering Smoked Applewood Seasoning
  • 1 teaspoon (5 mililiter) Maple Bacon Seasoning
  • 1/2 teaspoon (2 mililiter) Onion Powder
  • 1/2 teaspoon (2 mililiter) Garlic Powder
  • 3 cups (750 mililiter) shredded frozen hash browns
  • 1 cup (250 mililiter) shredded sharp cheddar cheese
  • 4 large eggs
  • 1 tablespoon (15 mililiter) chopped fresh cilantro
  • Sour cream, optional
  • Lime wedges, optional


  • 1 For the Sauce, mix all ingredients in small bowl. Cover. Refrigerate until ready to serve.
  • 2 For the crêpes, mix flour, cornstarch and sea salt in large bowl with wire whisk. Gradually add water, whisking until batter is very smooth. Whisk in sesame oil (batter will be thin). Let stand while preparing filling.
  • 3 For the filling, mix seasonings in small bowl. Form ground beef into large patty. Sprinkle both sides with seasoning mixture.
  • 4 Heat oil in medium cast iron skillet on medium-high heat until shimmering. Add onion; cook and stir for 1 to 2 minutes. Add beef patty; cook 2 to 3 minutes or until seared. Turn patty over then top with cheese slices. Using a metal or wooden spatula, chop the cheese into the patty until well blended. Cook 2 to 3 minutes or until beef is cooked through. Keep warm.
  • 5 To cook the crêpes, brush about 1/2 tsp (2 mL) of the oil in large skillet on medium-low heat. Pour about 1/3 cup (75 mL) of the batter into skillet, tilting to evenly cover bottom of skillet. Cook 2 to 3 minutes or until bottom of crêpe begins to brown.
  • 6 Lightly beat 1 egg in small bowl then pour over crêpe in pan in even layer to cover crêpe. Continue to cook 1 to 2 minutes or until egg is just set. Using a flexible spatula, carefully turn crêpe over. Cook 2 to 3 minutes or until crêpe is lightly browned and crispy. Place crêpe, egg side down, on cutting board. Repeat with remaining batter and eggs.
  • 7 To assemble, spoon 1/4 each of the filling, fried onions and lettuce, and 2 tbsp (30 mL) of the sauce down the center of the non-egg side of each crêpe. Fold or roll crêpe to enclose filling. Serve immediately.
  • 8 Test Kitchen Tips:

    o Crêpes can be made ahead of time. Store crêpes between layers of waxed paper on a large plate. Cover with plastic wrap and refrigerate up to 2 days. Reheat crêpes in a hot, oiled skillet, turning to crisp both sides.
    o To take your crêpe on-the-go, cut filled crêpe in half then wrap each half in waxed paper or foil.


(per Serving)

Nutrition information coming soon.