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 savoury 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.
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Why We Love This Recipe
- Superb Texture: Rinsing, soaking, and par-boiling the potatoes ensures a perfectly crispy exterior and a fluffy interior.
- Sweet and Savoury Balance: The rich, savoury sausage and creamy burrata contrast beautifully with the spicy-sweet drizzle.
- Excellent Griddle Performance: Flat-top cooking gives the peppers, onions, and sausage a delicious light caramelization.
- Simple Outdoor Meal: Building the entire dish directly on the griddle makes for an interactive cooking experience and minimal cleanup.
Ingredients
Potatoes
- Yukon Gold potatoes
- Kosher salt
- Avocado oil
For the Hash
- Hot Italian sausage
- Red bell pepper
- Orange bell pepper
- Jalapeño
- Red onion
- Garlic
- Cherry tomatoes
- Dried oregano
- Crushed red pepper flakes, optional
- Kosher salt
- Black pepper
- Avocado oil
Calabrian Chili Honey
- Honey
- Calabrian chili paste
- Red wine vinegar
For Finishing
- Eggs
- Burrata cheese
- Basil leaves
- Flaky salt
- Black pepper or crushed red chilies
See recipe card below for quantities.
Instructions
Prepare the Potatoes
Place the cubed potatoes in a pot and cover with cold water. Add 1 tablespoon 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 tablespoon of avocado oil across the cooking zone.
Crisp the Potatoes
Toss the potatoes in 1 tablespoon 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 teaspoon of kosher salt and ½ teaspoon 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 tablespoon 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!
Tips, Substitutions & Serving Suggestions
- What is Calabrian Chili Honey? It is a quick, pantry-friendly condiment made by infusing sweet honey with spicy, fruity Italian Calabrian chili paste and a touch of vinegar for acidity. It adds a bright, sweet-and-hot element that cuts through the richness of the sausage and cheese.
- Sausage Substitutions: If you prefer less heat, sweet or mild Italian sausage works perfectly in place of the hot Italian sausage.
- Stovetop Instructions: If you do not have an outdoor griddle, this recipe transitions easily to a large skillet on your indoor stovetop. Maintain medium heat and follow the same steps.
- The Importance of Soaking: Rinsing and soaking the cut potatoes removes excess surface starch. This is the key to getting a clean, even shine and maximum crispness on the flat top.
- Serving Suggestions: Serve this breakfast hash alongside thick slices of grilled sourdough bread to soak up the runny egg yolks and creamy melted burrata.
Transparency is important to us! We are Hestan Culinary ambassadors, and this post contains affiliate links. We made this Italian Sausage & Peppers Breakfast Hash using our Hestan Provisions Stainless Steel Double Burner Griddle, Pasta Insert, Colander, Chef's tools, ProBond 8-qt Stock Pot, and OvenBond Sheet Pans. The thoughts, tips, and results shared in this recipe are 100% our own!
Love this Sausage & Peppers Breakfast Hash? Try These Griddle Breakfast Recipes Next:
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- Lemon & Dill Pancakes with Smoked Salmon and Mango Chutney
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📖 Recipe
Italian Sausage & Peppers Breakfast Hash on the Griddle
Ingredients
➡️Note About Scaling The Recipe: When scaling to 2X or 3X, the light grey ingredient notes and the instructions remain unchanged. Please adjust as needed.
Potatoes
- 22 oz Yukon Gold potatoes 624 g, cut into ½-inch cubes, rinsed and soaked for 20 to 30 minutes
- 1 tablespoon kosher salt
- 2 ½ tablespoon avocado oil divided
For the Hash
- 12 to 14 oz hot Italian sausage 340 to 397 g, casings removed
- 1 red bell pepper diced
- 1 orange bell pepper diced
- 1 jalapeño sliced (optional)
- ½ medium red onion diced
- 2 cloves garlic minced
- ¾ cup cherry tomatoes
- 1½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes optional
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon avocado oil
Calabrian Chili Honey
- 3 tablespoon honey
- 2 teaspoon Calabrian chili paste
- 1 teaspoon red wine vinegar
For Finishing
- 4 large eggs
- 4 ½ oz burrata cheese 125 g
- ¼ cup fresh basil leaves torn
- Flaky salt to taste
- Freshly cracked black pepper or crushed red chilies to taste
Instructions
Prepare the Potatoes
- Place the cubed potatoes in a pot and cover with cold water. Add 1 tablespoon 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 tablespoon of avocado oil across the cooking zone.
Crisp the Potatoes
- Toss the potatoes in 1 tablespoon 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 teaspoon of kosher salt and ½ teaspoon 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 tablespoon 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!
💬Tried this Recipe?
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Notes
Tips, Substitutions & Serving Suggestions
- What is Calabrian Chili Honey? It is a quick, pantry-friendly condiment made by infusing sweet honey with spicy, fruity Italian Calabrian chili paste and a touch of vinegar for acidity. It adds a bright, sweet-and-hot element that cuts through the richness of the sausage and cheese.
- Sausage Substitutions: If you prefer less heat, sweet or mild Italian sausage works perfectly in place of the hot Italian sausage.
- Stovetop Instructions: If you do not have an outdoor griddle, this recipe transitions easily to a large skillet on your indoor stovetop. Maintain medium heat and follow the same steps.
- The Importance of Soaking: Rinsing and soaking the cut potatoes removes excess surface starch. This is the key to getting a clean, even shine and maximum crispness on the flat top.
- Serving Suggestions: Serve this breakfast hash alongside thick slices of grilled sourdough bread to soak up the runny egg yolks and creamy melted burrata.
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