Good morning, foodies! It's Sunday, and that means it's time to whip up something special for breakfast. What better way to start your day than firing up the BBQ and throwing on a hearty and delicious breakfast hash? We can't wait for you to try and share this mouthwatering Sunday breakfast hash using a BBQ twist that'll leave your taste buds dancing.
Boar's Night Out 'White Lightning' Double Garlic Butter Rub
5 large potatoes, evenly diced in 2cm
cubes
300g diced bacon
2 brown onions, thinly sliced
2 cloves of garlic, finely diced.
6 XL free range eggs
100g shredded cheddar cheese
Directions
Set your barbeque up for 2-zone cooking. Get a large cast-iron skillet (or oven safe pan) and heat it up over the charcoal. Add a couple of tablespoons of oil (or lard/tallow if you have it!)
Fry the potatoes in the hot oil and cook while stirring occasionally, until golden and crispy (about 20 minutes). Season them with "White Lightning". After about 10 minutes, add the onion and garlic. Move between the direct and indirect sides of the BBQ as needed to keep the heat from getting too intense.
While the potatoes and onions cook, take the flank steak and season it with "What's Your Beef" on all sides.
Add the bacon pieces to the pan and fry while stirring occasionally for 10 minutes until crisp. The potatoes will be golden with crisp edges, while soft on the inside.
Put the flank steak directly over the coals and cook for approx. 3-4 minutes each side, until probing at 52c internally. Rest the steak.
Meanwhile, move the pan to the indirect side of your BBQ and using a wooden spoon or spatula, make six wells in the hash, crack an egg into each well and arrange the cheese around each egg. Sprinkle a little more 'White Lightning' on each egg and cook until they are just starting to set.
Slice the steak against the grain and arrange the slices over the top of the hash. Serve with toasted sourdough and some smashed avo!
Recipe Note
You can cook the potato the night before and just reheat it in the morning, replace the steak with left over pulled pork, shredded chicken or sliced brisket
