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Breakfast Omelette Hash

Laura Romeo - Weber Grill Master

Difficulty: easy
Fuel Type:
  • People

    Serves 4

  • Prep Time

    15 min.

  • Barbecue Time

    15 min.

Ingredients
Instructions

the Ingredients

Breakfast Omlette Hash
  • Completed step 3 large starchy potatoes (Kestral, Sebago etc)
  • Completed step 1 red onion, diced
  • Completed step 3 tablespoons olive oil, divided
  • Completed step 1 teaspoon sea salt
  • Completed step ¼ teaspoon freshly ground black pepper
  • Completed step 150 grams tasty cheese, grated
  • Completed step 4 eggs, lightly beaten
  • Completed step 3 x beef sausages (approximately 230g), casing removed

Optional filling ideas:

  • Completed step Cooked capsicum
  • Completed step Mushrooms
  • Completed step Bacon pieces
  • Completed step Baby spinach
  • Completed step Avocado

Instructions

Begin this simple recipe by browning a thin layer of grated potato to form a giant crispy hashbrown base. Next, layer on egg, then top with a savoury mixture of sausage, caramelised onions, and melty cheese (or customise the fillings to suit your taste buds). Fold it up into one giant breakfast parcel, then divide into portions to serve.
  • If using a 17” Weber Slate Griddle (see notes re: ingredients), prepare it for cooking using direct high heat (250°C-290°C)and preheat as directed. If using a 30” or 36” Weber Slate Griddle, prepare it for cooking using direct medium-high heat (210°C-250°C) and preheat as directed. Refer to Step 10 for information on Weber Slate Griddle settings.
  • While your barbecue is preheating, grate the potatoes. Squeeze as much liquid out of the potatoes as possible, you can use paper towel or a sieve to help. Discard the liquid.
  • Once the griddle has preheated, scrape it clean with a scraper. Oil the griddle (approximately 2 tablespoons of olive oil) and spread it with the back of a spatula. Add the grated potato, toss to coat in the oil, and stir for 2 minutes.
  • After two minutes, shape the potato into a rectangle (approximately 30 cm tall by 40 cm wide), ensuring the grated potato is in a thin layer. Leave to cook for 5 to 7 minutes, or until the underside of the potato is a deep golden colour.
  • While the potato is cooking, add the sausage to a separate area of the griddle, chopping it with a spatula to mince , along with 1 tablespoon of oil and the onion to another area. Cook for 3 to 4 minutes, or until the sausage is cooked through and the onion has caramelised, stirring as needed. Remove from the barbecue once cooked.
  • Once the underside of the potato hash is a deep golden colour, season it with salt and pepper. Drizzle the egg over the potato and spread it with a spatula. Leave to cook for one minute, or until egg starts to set.
  • Sprinkle the cooked sausage and onion over the egg, then sprinkle the cheese on top.
  • Starting from the left edge, fold 1/3 of the rectangle over the centre, then fold the other 1/3 from the right edge on top. Leave to cook for 1 minute. Flip it over and cook for a final minute.
  • Cut into 4 portions. Serve immediately.
  • Slate Direct High And Direct Medium High

Note:

If using a 17” Weber Slate Griddle, ½ the recipe ingredients to cook 2 serves, or if you wish to cook the full quantity, divide the cook into two batches.

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