My husband and I owned a recreational vehicle for more than 20 years and loved to go camping. I learned how to make so many meals on a grill. One of the best things about being at a campground is the smell of breakfast cooking in the morning. When I fixed this on my grill last week, the aroma on my deck reminded me so much of our camping days. —Pamela Shank, Parkersburg, West Virginia
Grilled Loaded Breakfast Skillet
Ingredients
- 1/2 pound bulk pork sausage
- 4 bacon strips, chopped
- 3 cups frozen O'Brien potatoes
- 1 large sweet potato, peeled and chopped
- 2 tablespoons canola oil
- 1 cup chopped fully cooked ham
- 1 small apple, peeled and chopped
- 6 large eggs
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarsely ground pepper
- 1 cup shredded cheddar cheese
Directions
- Place a 10-in. cast-iron skillet on a grill rack over medium heat. Add sausage. Cook until no longer pink, 6-8 minutes, breaking into crumbles; drain and set sausage aside.
- In same skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir O'Brien potatoes and sweet potato in bacon drippings and oil until crisp-tender and lightly browned, 7-9 minutes. Stir in sausage, ham and apple.
- Make 6 wells in potato mixture; break 1 egg into each well. Sprinkle with salt and pepper. Close grill lid and cook until eggs whites are almost set and yolks begin to thicken but are not hard, 2-3 minutes. Sprinkle with cheese. Close grill lid until cheese is melted, 1-2 minutes.
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