Grilled Skillet Hash with Eggs
Cooked chicken sausage(s)
6 oz, finely chopped
Frozen shredded hash brown potatoes
Sweet red pepper(s)
1 cup(s), chopped
½ cup(s), chopped
⅝ tsp, divided
Reduced fat sharp cheddar cheese made with 2% milk
⅓ cup(s), shredded
4 item(s), large
- Set a 10-inch cast-iron skillet on a grill and close the lid. Preheat the grill to medium-high.
- 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.
- 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.
- Serving size: 1 egg and about 1 cup hash