Breakfast Hash

Category, CuisineDifficultyIntermediate
Yields4 Servings
Prep Time15 minsCook Time35 minsTotal Time50 mins
 280 g grams speck, cut into 1.5cm cubes
 5 ½ cups cup cooked potatoes, cut into 2cm cubes
 ½ tsp teaspoon cumin
 ½ tsp teaspoon paprika
 2 tbsp tablespoons olive oil
 1 cup cup diced vegetables, such as capsicum, onions, mushrooms, etc.
 1 ear fresh corn, kernels only
 4 eggs
 3 tbsp tablespoons fresh parsley or coriander, roughly chopped
 1 avocado, diced
 3 tbsp tablespoons your favorite salsa
1

Prepare the barbecue for direct cooking over medium heat (180-230°C) and preheat a Weber large frying pan for 10 minutes.

2

Saute the speck over direct medium heat for 5 minutes or until crispy. Remove the speck from the frying pan onto paper towel with a slotted spoon, leaving fat behind.

3

Place the cooked cubes of potato, cumin and paprika into the frying pan and cook for 10 minutes or until golden and crispy, you may need to add a dash of olive oil.

4

Remove the potatoes from the pan and set aside. Add two tablespoons of olive oil and add the vegetables, sauté for 5 minutes. Add the potatoes and speck back to the frying pan and toss to combine.

5

Prepare the barbecue for indirect cooking over medium heat (180-230°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet. Crack the eggs on top of the potato mixture and continue to cook over indirect medium heat for 10 to 15 minutes or until the eggs are cooked to your liking.

6

Remove the frying pan from the barbecue and top with the parsley (or coriander), avocado and salsa.

Ingredients

 280 g grams speck, cut into 1.5cm cubes
 5 ½ cups cup cooked potatoes, cut into 2cm cubes
 ½ tsp teaspoon cumin
 ½ tsp teaspoon paprika
 2 tbsp tablespoons olive oil
 1 cup cup diced vegetables, such as capsicum, onions, mushrooms, etc.
 1 ear fresh corn, kernels only
 4 eggs
 3 tbsp tablespoons fresh parsley or coriander, roughly chopped
 1 avocado, diced
 3 tbsp tablespoons your favorite salsa

Directions

1

Prepare the barbecue for direct cooking over medium heat (180-230°C) and preheat a Weber large frying pan for 10 minutes.

2

Saute the speck over direct medium heat for 5 minutes or until crispy. Remove the speck from the frying pan onto paper towel with a slotted spoon, leaving fat behind.

3

Place the cooked cubes of potato, cumin and paprika into the frying pan and cook for 10 minutes or until golden and crispy, you may need to add a dash of olive oil.

4

Remove the potatoes from the pan and set aside. Add two tablespoons of olive oil and add the vegetables, sauté for 5 minutes. Add the potatoes and speck back to the frying pan and toss to combine.

5

Prepare the barbecue for indirect cooking over medium heat (180-230°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet. Crack the eggs on top of the potato mixture and continue to cook over indirect medium heat for 10 to 15 minutes or until the eggs are cooked to your liking.

6

Remove the frying pan from the barbecue and top with the parsley (or coriander), avocado and salsa.

Breakfast Hash
Get insider information

Don’t miss out! Be the first to know about the latest news and promotions.

cartmenu linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram