Potato and chirizo breakfast hash cooked on the Traeger Timberline 850 wood pellet grill
Try this alternative fry-up; delicious at any time of the day
This tasty breakfast dish is an alternative fry-up and uses any left-over cold potatoes from the night before. It is a great sharing dish to put in the middle of the table for everyone to dive into. It would also make a great supper dish. If you don’t have any chorizo you could easily substitute ordinary sausage, bacon lardons or both. For an extra taste level throw in some chopped black pudding
- 1 large onion; finely chopped
- 1 clove garlic; grated
- 120g (5oz) chorizo; roughly chopped (use halloumi for the vegetarian version)
- 3 medium par-boiled potatoes; diced
- ½ bunch flat leaved parsley; finely chopped
- cold pressed rapeseed oil
- 2 large free range eggs
- sea salt
- fresh ground black pepper
Pre-heat the Traeger and the skillet to around 210C (410F) and gently fry the onions and garlic in a little rapeseed oil until soft and translucent then add the chopped chorizo and cook for a further couple of minutes. If using raw ingredients such as sausage, bacon or black pudding cook for a few minutes longer.
Stir in the potatoes and cook with the lid down for about 5 minutes until the potatoes are soft.
Make a couple of indentations in the potato and chorizo mixture and crack an egg into each one. Put the lid down and cook until the white is firm but the yolk is still runny, about 2 – 3 minutes.
Season with the salt and pepper, garnish with the parsley and serve.
This recipe doesn’t have to be cooked on the Traeger any barbecue with a lid will give you exactly the same result, just cook off the onion and garlic over direct heat then move to indirect to finish off the dish.