15m
PREP TIME
15m
COOK TIME
369
CALORIES
10
INGREDIENTS
Servings: 4
Ingredients
- 1 tablespoon vegetable oil
- 1/2 package (6 ounces) fully cooked chicken and apple sausage, sliced 1/2-inch thick
- 1 red, yellow, or orange bell pepper, chopped
- 1 cup chopped onion
- 1 jalapeño pepper, seeded and finely chopped
- 3 teaspoons McCormick® Grill Mates® Smokehouse Maple Seasoning, divided
- 3 cups frozen shredded hash browns
- 1 cup shredded sharp Cheddar cheese
- 4 eggs
- 1 tablespoon chopped fresh cilantro
INSTRUCTIONS
- 1 Place large cast iron skillet on preheated grill over medium-high heat (375°F to 400°F). Heat oil in cast iron skillet. Add sausage; cook and stir 2 to 3 minutes or until lightly browned.
- 2 Stir in bell pepper, onion, jalapeño and 2 teaspoons of the Seasoning. Cook and stir 4 minutes or until vegetables are slightly tender and charred. Add hash browns; cook and stir 4 minutes or until golden brown. Stir in cheese.
- 3 Make 4 indentations with back of large spoon in hash browns. Break an egg into each indentation. Sprinkle eggs with remaining 1 teaspoon Seasoning. Cover. Cook 4 to 5 minutes or until whites are cooked through but yolks are still runny. Sprinkle with cilantro and additional Seasoning, if desired. Serving Suggestion : Serve hash with sour cream and lime wedges.
Grilled Corn on the Cob with Mesquite Cilantro Butter
![Grilled Corn on the Cob with Mesquite Cilantro Butter]( "Grilled Corn on the Cob with Mesquite Cilantro Butter")
