Grilled egg-topped skillet hash
Cooked chicken sausage(s)
6 oz, diced
Frozen shredded hash brown potatoes
Sweet red pepper(s)
1 cup(s), chopped
½ cup(s), chopped
⅝ tsp(s), divided
Reduced fat sharp cheddar cheese made with 2% milk
⅓ cup(s), shredded, shredded
4 large egg(s)
- Set a 10-inch cast-iron skillet on a grill, close the lid, and heat the grill to medium-high (about 425°F). Alternatively, heat the pan on the stovetop over medium-high heat.
- Drizzle oil into pan and add sausage; cook until sausage starts to brown, 4 to 5 minutes. Add potatoes, red pepper, scallions, ½ tsp salt, and black pepper; cook, stirring occasionally, until potatoes and peppers are tender, about 8 minutes.
- Sprinkle hash evenly with cheese. Make 4 indentations in hash mixture. Crack 1 egg into each indentation. Cook until whites are set and yolks are still runny, 10 to 12 minutes. (You can speed up this process by covering the pan with foil; the eggs will haze over.) Sprinkle remaining ⅛ tsp salt over eggs.
- Serving size: 1 egg and about 1 cup hash