Instructions
- 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.
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Optional filling ideas:
Try Weber Connect
For Smart Barbecuing
