Grilled Skillet Hash with Eggs

Grilled Skillet Hash with Eggs

Total Time
35 min
10 min
25 min
Morning announcement: You are 100% allowed to cook breakfast or brunch on the grill. In fact, a well-seasoned cast-iron skillet is the perfect tool for browning sausage and shredded potatoes, and it’s pretty much built for direct flames. After sweet red peppers and sharp cheddar cheese, eggs enter the skillet last so their yolks stay good and runny—the better to help the hash hang together.


Canola oil

1 Tbsp

Cooked chicken sausage

6 oz, finely chopped

Frozen shredded hash brown potatoes

3 cup(s)

Red bell pepper

1 cup(s), chopped


½ cup(s), chopped, chopped

Kosher salt

tsp, divided

Black pepper

¼ tsp

Reduced fat cheddar cheese

cup(s), shredded, sharp variety


4 item(s), large

Black pepper



  1. Set a 10-inch cast-iron skillet on a grill and close the lid. Preheat the grill to medium-high.
  2. Heat the oil in the pan. Add the sausage. Cook until the sausage starts to brown, 4 to 5 minutes, stirring occasionally. Add the potatoes, bell pepper, scallions, ½ tsp of the salt, and ¼ tsp of the black pepper. Cook until the potatoes and bell pepper are tender, about 8 minutes, stirring occasionally.
  3. Spread the hash into an even layer in the pan and sprinkle with the cheese. Make 4 wells in the hash. Crack 1 egg into each well. Cook until the whites are set and the yolks are still runny, 10 to 12 minutes. Season the eggs with the remaining 1⁄8 tsp salt and ⅛ tsp black pepper.
  4. Serving size: 1 egg and about 1 cup hash