Breakfast is the most important meal of the day, but it doesn’t just have to be about toast or cereal. Lee from Smoke and Sear has put together a mouth-watering breakfast recipe featuring South African sausage called boerewors. See how Lee brings this flavourful boerewors breakfast hash to life below.
Boerewors Breakfast Hash
- Preheat your woodfire grill to a medium heat, around 180C and add olive oil to the flat plate.
- Lay the boerewors on the flat plate and cook until it reaches an internal temperature of about 60C. This should take around 5-7 minutes, once done remove and set aside.
- On the same flat plate, add your potatoes, bell peppers, and onions. Season with salt and black pepper and cook until they start to soften (around 10 minutes).
- Cut the partially cooked boerewors into slices and mix them back onto the flat plate with the veggies.
- Sprinkle the grated mozzarella evenly over the hash. Make small wells in the hash and crack your eggs into them.
- You can cook with the lid open or closed depending on how you like your eggs. Cook for another 5-7 minutes or until the eggs reach your desired doneness and the cheese is melted.
- Sprinkle with fresh parsley, a dash of smoked paprika, and maybe even a splash of hot sauce. Serve straight from the flat plate.
What to serve with boerewors breakfast hash
The boerewors breakfast hash can be a complete dish on its own, or if you’re sharing with a group of people, it can be served as part of a breakfast spread with other classic items including toasted sourdough bread, sauteed mushrooms, baked beans, etc.