Photo of Grilled egg-topped skillet hash by WW

Grilled egg-topped skillet hash

SmartPoints® value per serving
Total Time
35 min
10 min
25 min
A skillet full of cheesy, sausage-flecked hash browns flavoured with peppers and scallions and topped with eggs—what a way to start the day! Whether you’re cooking at a campsite or in your own backyard, this breakfast is sure to please the family. A well-seasoned cast-iron skillet cooks evenly on the grill without burning and ensures that nothing sticks to the pan; it also gets the potatoes wonderfully crunchy on the bottom. We call for frozen shredded hash browns for easy prep; they can be either thawed or still frozen when they go into the pan.


Canola oil

1 tbsp(s)

Cooked chicken sausage(s)

6 oz, diced

Frozen shredded hash brown potatoes

3 cup(s)

Sweet red pepper(s)

1 cup(s), chopped

Uncooked scallion(s)

½ cup(s), chopped

Kosher salt

tsp(s), divided

Black pepper

¼ tsp(s)

Reduced fat sharp cheddar cheese made with 2% milk

cup(s), shredded, shredded


4 large egg(s)


  1. 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.
  2. 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.
  3. 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.
  4. Serving size: 1 egg and about 1 cup hash