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.

10m
Prep time
20m
Cook time
470
Calories
15
Ingredients
4
Servings

What you'll need

Smouldering Smoked Applewood Seasoning

Maple Bacon Seasoning

Onion Powder

Garlic Powder

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) 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

Nutrition information (per Serving)

470Calories
285mgCholesterol
1470mgSodium
29gProtein
28gTotal Fat
4gFiber
25gCarbohydrates

Preparation

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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