Italian Sausage & Peppers Breakfast Hash on the Griddle
Italian Sausage & Peppers Breakfast Hash on the Griddle
Courtesy of Zimmysnook
Rated 5.0 stars by 1 users
Servings
4
Prep Time
30 minutes
Cook Time
30 minutes
There is something special about firing up the outdoor griddle early in the morning while the air is still crisp. This hearty breakfast hash pairs savory Italian sausage and tender peppers with rich, creamy burrata and a sweet, fiery kick of Calabrian chili honey.
We cooked this on a griddle over the gas grill, which gives the vegetables and meat a beautiful, even sear. The secret to success here is par boiling the Yukon Gold potatoes first. This extra step guarantees they get incredibly crispy on the griddle without drying out or burning. It is a straightforward, rustic dish that is easy to share with friends and family for a casual weekend cookout.
Ingredients
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22 oz (624 g) Yukon Gold potatoes, cut into ½-inch cubes, rinsed and soaked for 20 to 30 minutes
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1 tbsp kosher salt
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2 1/2 tbsp avocado oil, divided
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12 to 14 oz (340 to 397 g) hot Italian sausage, casings removed
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1 red bell pepper, diced
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1 orange bell pepper, diced
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1 jalapeño, sliced (optional)
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½ medium red onion, diced
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2 cloves garlic, minced
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¾ cup cherry tomatoes
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1½ tsp dried oregano
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¼ tsp crushed red pepper flakes (optional)
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½ tsp kosher salt
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½ tsp freshly ground black pepper
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1 tbsp avocado oil
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3 tbsp honey
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2 tsp Calabrian chili paste
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1 tsp red wine vinegar
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4 large eggs
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4 ½ oz (125 g) burrata cheese
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¼ cup fresh basil leaves
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Flaky salt, to taste
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Freshly cracked black pepper or red chili flakes, to taste
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Provisions Double Burner Griddle
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OvenBond Quarter Sheet Pan
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ProBond Forged 8qt Stock Pot
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Provisions Pasta Insert
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Provisions Solid Turner
Potatoes
For the Hash
Calabrian Chili Honey
For Finishing
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Directions
Prepare the Potatoes
Place the cubed potatoes in a pot and cover with cold water. Add 1 tbsp of kosher salt and bring to a boil. Cook for 5 minutes, until the potatoes are just beginning to soften but still hold their shape firmly. Drain thoroughly, spread them out on a sheet pan, and allow them to steam dry for 5 minutes.
Make the Calabrian Chili Honey
In a small bowl, whisk together the honey, Calabrian chili paste, and red wine vinegar until smooth. Set aside.
Preheat the Griddle
Preheat your griddle over medium heat on the gas grill until the surface temperature reaches approximately 400°F (204°C). Add 1 ½ tbsp of avocado oil across the cooking zone.
Crisp the Potatoes
Toss the potatoes in 1 tbsp avocado oil to coat evenly. Spread them across the oiled griddle in a single layer. Cook for 10 to 12 minutes, turning occasionally, until they are golden brown and crisp on multiple sides. Transfer the potatoes back to a sheet pan and set aside.
Cook the Sausage and Vegetables
- Add the loose sausage meat to the griddle. Cook for 5 to 6 minutes, breaking it into bite-sized pieces with your spatula, until browned and cooked through.
- Add the diced red pepper, orange pepper, onion, and optional jalapeño directly into the sausage. Cook for 4 to 5 minutes, stirring occasionally, until the vegetables are softened and lightly caramelized.
- Stir in the minced garlic, dried oregano, and crushed red pepper flakes if using. Cook for 30 seconds until fragrant. Add the cherry tomatoes and cook for 1 to 2 minutes, just until they begin to blister while still holding their shape. Season the mixture with ½ tsp of kosher salt and ½ tsp of black pepper.
Build the Hash and Cook the Eggs
- Return the crispy potatoes to the griddle with the sausage and vegetable mixture. Drizzle with 1 tbsp of avocado oil and toss everything together tightly. Spread the hash into an even layer, then use your spatula to create four wells in the mixture. Lightly brush the wells with oil, if dry.
- Crack one egg into each well. Close the grill lid and cook for 3 to 5 minutes, or until the egg whites are fully set and the yolks remain beautifully runny.
Finish and Serve
Drizzle the hash generously with the prepared Calabrian chili honey and season to taste with flaky salt, black pepper or red chilli flakes. Serve immediately, tearing the fresh burrata cheese over individual portions and scattering with the basil leaves. Serve with extra Calabrian chili honey on the side. Enjoy!
