Smoky Grilled Peach and Burrata Breakfast Hash with Chorizo

Preheat your outdoor grill to medium-high heat, approximately 400°F (200°C).

Ingredients

• 2 large ripe peaches, sliced into thick wedges
• 150g Spanish chorizo, diced
• 2 large sweet potatoes, peeled and cubed into 1/2 inch pieces
• 1 red bell pepper, diced
• 1 small red onion, thinly sliced
• 4 large organic eggs
• 1 ball of fresh Burrata cheese
• 2 tablespoons extra virgin olive oil
• 1 teaspoon smoked paprika
• 1/4 cup fresh basil leaves, torn
• 1 tablespoon honey
• Salt and cracked black pepper to taste

Instructions

1. Preheat your outdoor grill to medium-high heat, approximately 400°F (200°C).
2. Toss the cubed sweet potatoes with olive oil, smoked paprika, salt, and pepper in a heat-proof cast iron skillet.
3. Place the cast iron skillet directly on the grill grates, cover with the grill lid, and cook for 15-20 minutes until the potatoes are tender and slightly charred.
4. While the potatoes cook, brush the peach wedges with a light coating of honey and place them on a separate section of the grill.
5. Grill the peaches for 2-3 minutes per side until distinct char marks appear and the juices begin to caramelize.
6. Remove the skillet from the grill and add the diced chorizo and red onion to the sweet potatoes, stirring to combine the rendered fat.
7. Make four small wells in the potato and chorizo mixture and crack an egg into each well.
8. Place the skillet back on the grill, cover, and cook for 5-7 minutes until the egg whites are set but the yolks remain runny.
9. Remove the skillet from the heat and immediately top with the grilled peach wedges and torn fresh basil.
10. Break the Burrata ball over the center of the hash, allowing the creamy stracciatella to melt into the warm potatoes.
11. Season with an extra pinch of cracked black pepper and serve directly from the skillet.
12. This dish celebrates the peak of summer by merging the savory, smoky elements of a backyard BBQ with the bright, acidic sweetness of seasonal stone fruit. In American cookout culture, the transition from grilled meats to grilled fruit is a common seasonal delight; here, it is elevated into a sophisticated breakfast that balances the heat of chorizo with the luxurious creaminess of Burrata, making it a perfect centerpiece for a warm summer morning on the patio.

Nutrition (estimated, per serving)

• Calories: 445 kcal
• Protein: 19g
• Fat: 28g
• Carbohydrates: 36g
• Fiber: 5g
• Sugar: 12g
• Sodium: 720mg