Club House for Chefs

Smokehouse Maple Chicken Sausage and Egg Hash


*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

Ingredients Quantities
Vegetable oil 2 tbsp
(12 oz/340 g) chicken apple sausage, cut into ½-inch (1 cm) thick slices 1
Red, yellow or orange bell pepper, chopped 1
Chopped onion 1 cup
Jalapeno, seeded and diced 1
Club House La Grille Honey Hickory Seasoning 1 tbsp
Maple Bacon Seasoning 1 tsp
Onion Powder 480 g 1/2 tsp
Garlic Powder 525 g 1/2 tsp
Shredded frozen hash browns 3 cups
Shredded sharp cheddar cheese 1 cup
Large eggs 4
Chopped fresh cilantro 1 tbsp
Sour cream, optional
Lime wedges, optional 4

Instructions

1. In a small bowl, combine hickory seasoning, maple bacon seasoning, onion powder and garlic powder. Set aside. 2. Preheat grill on medium-high heat. Heat oil in large cast iron skillet on grill. Add sausage; cook 2 to 3 minutes or until slightly browned, stirring occasionally. 3. Add bell pepper, onion, jalapeno and 4 tsp (20 mL) seasoning mixture. Cook 4 minutes or until vegetables are slightly tender and charred, stirring occasionally. Stir in hash browns; cook an additional 4 minutes. Stir in cheese. 4. Make 4 indentations in hash mixture with the back of a large spoon. Crack one egg into each hole. Sprinkle eggs with remaining 1 tsp (5 mL) seasoning mixture. Cover; cook 2 to 3 minutes or until eggs are cooked through but yolks are still runny. Uncover and top with cilantro. Serve with lime wedges and sour cream, if desired.



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