Grilled Pork Dip

This hearty Grilled Pork Dip is a nostalgic favorite for outdoor cooking and family gatherings. It combines crispy hash browns with savory cooked sausage, eggs, and a medley of fresh vegetables like zucchini, squash, and carrots. Wrapped in foil and grilled to perfection, the ingredients meld together into a cohesive, comforting dish with a golden-brown crust. It&# 226;ÂÂs essentially a portable breakfast casserole that travels well from the grill to the table. Perfect for summer cookouts, camping trips, or a hearty weekend brunch, this recipe requires minimal cleanup and delivers maximum flavor. The mix of sweet vegetables and salty pork creates a satisfying balance that everyone will love.

Cooking Method: Grilling

Cuisine: American

Courses: Appetisers

Difficulty: Advanced

Servings: 4

Calories: 1452.1

Dietary: Gluten-free

Description

This hearty Grilled Pork Dip is a nostalgic favorite for outdoor cooking and family gatherings. It combines crispy hash browns with savory cooked sausage, eggs, and a medley of fresh vegetables like zucchini, squash, and carrots. Wrapped in foil and grilled to perfection, the ingredients meld together into a cohesive, comforting dish with a golden-brown crust. It&# 226;ÂÂs essentially a portable breakfast casserole that travels well from the grill to the table. Perfect for summer cookouts, camping trips, or a hearty weekend brunch, this recipe requires minimal cleanup and delivers maximum flavor. The mix of sweet vegetables and salty pork creates a satisfying balance that everyone will love.

Ingredients

1 Bag shredded hash brown
6 Eggs
1 pound Sausage or ham, cooked
1 Medium onion, chopped
2 Cups shredded sharp cheese
2 Medium onions
2 Yellow squash
2 Zucchini squash
4 To 5 carrots
3 To 4 slices bacon

Directions

1
Preheat your grill to medium-high heat (around 375-400ÃÂ°F (204ÃÂ°C)).
2
Dice the yellow squash, zucchini, and carrots into small, uniform pieces so they cook evenly.
3
Finely chop the additional medium onions if not already prepped.
4
Cook the bacon in a skillet until crisp, then drain and crumble into small bits.
5
If using raw sausage, cook and crumble it; if using pre-cooked sausage or ham, chop it into bite-sized pieces.
6
Tear off two large sheets of heavy-duty aluminum foil, each large enough to hold all ingredients without tearing.
7
Lightly spray the center of one foil sheet with cooking spray or pat with butter.
8
In a large bowl, combine the shredded hash browns, beaten eggs, chopped onions, diced squash, diced carrots, and cheese.
9
Fold in the cooked sausage/ham and crumbled bacon. Mix gently to distribute evenly.
10
Season the mixture generously with salt, pepper, and optional seasoning salt or garlic powder.
11
Spoon the mixture onto the prepared foil sheet, spreading it out into a thick, even rectangle.
12
Dot the top with a few small pats of butter for added richness.
13
Fold the second sheet of foil over the top and crimp the edges tightly to create a sealed packet.
14
Place the foil packet directly on the grill grates.
15
Grill for 20-25 minutes, carefully flipping the packet once halfway through cooking.
16
Remove from the grill and let rest for 5 minutes before opening to allow the eggs to set fully.
17
Carefully open the foil, avoiding the steam, and serve warm directly from the packet or transfer to a platter.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 1452.1kcal

% Daily Value *
Total Fat 107.8g166%
Saturated Fat 47.4g237%
Cholesterol 477.7mg160%
Sodium 2767.1mg116%
Total Carbohydrate 46.6g16%
Dietary Fiber 6.7g27%
Sugars 15.2g
Protein 72.1g145%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: grilled, hash brown, sausage, camping, breakfast, foil packet, eggs, cheese, vegetables, brunch, american, outdoor cooking, pork, campfire, hearty, comfort food, zucchini, carrots, onion, bacon

Read it online: https://www.chefs-mate.com/recipe/grilled-pork-dip-3/