makes 4 servings
Wake up to this savory, 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 Smokehouse Maple Seasoning and char in a cast iron pan on the grill. Crack fresh eggs on top – and take brunch to epic flavor proportions.
1 tablespoon vegetable oil
1/2 package (6 ounces) fully cooked chicken and apple sausage, sliced 1/2-inch thick
1 red, yellow or orange bell pepper, chopped
1 cup chopped onion
1 jalapeño pepper, seeded and finely chopped
3 teaspoons McCormick® Grill Mates® Smokehouse Maple Seasoning, divided
3 cups frozen shredded hash browns
1 cup shredded sharp Cheddar cheese
1 tablespoon chopped fresh cilantro
Place large cast iron skillet on preheated grill over medium-high heat (375°F to 400°F). Heat oil in cast iron skillet. Add sausage; cook and stir 2 to 3 minutes or until lightly browned.
Stir in bell pepper, onion, jalapeño and 2 teaspoons of the Seasoning. Cook and stir 4 minutes or until vegetables are slightly tender and charred. Add hash browns; cook and stir 4 minutes or until golden brown. Stir in cheese.
Make 4 indentations with back of large spoon in hash browns. Break an egg into each indentation. Sprinkle eggs with remaining 1 teaspoon Seasoning. Cover. Cook 4 to 5 minutes or until whites are cooked through but yolks are still runny. Sprinkle with cilantro and additional Seasoning, if desired.
TIP: A Fresno or serrano chile may be substituted for the jalapeño pepper.