In a small bowl, combine smoked applewood seasoning, maple bacon seasoning, onion powder and garlic powder. Set aside.
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.
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Ingredients
In a small bowl, combine smoked applewood seasoning, maple bacon seasoning, onion powder and garlic powder. Set aside.
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.
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.
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.
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