Italian Sausage & Peppers Breakfast Hash on the Griddle
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.
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!
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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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