Breakfast Hash

  • Prep Time
    15 mins
  • Cook Time
    35 mins
  • Difficulty
  • Servings
  • Ideal for
    • charcoal
    • gas
    • Q
    • pulse


  • 280g speck, diced into 1.5cm cubes
  • 2 tablespoons olive oil
  • 1 ½ cups cooked potatoes (left over roast potatoes or par-cooked potatoes), diced into 2cm cubes
  • ½ teaspoon cumin
  • ½ teaspoon paprika
  • 1 cup diced capsicum or other vegetables (onions, mushrooms etc.) 
  • 1 corn, kernels only
  • 4 eggs
  • 3 tablespoons fresh parsley or coriander, roughly chopped
  • 1 avocado, diced
  • 3 tablespoons salsa


Step 1
Prepare the barbecue for direct cooking over medium heat (180-230°C) and preheat a Weber large frying pan for 10 minutes.

Step 2
Sautee the speck over direct medium heat for 5 minutes or until crispy. Remove the speck from the frying pan onto paper towel with a slotted spoon, leaving fat behind.

Step 3
Place the cooked cubes of potato, cumin and paprika into the frying pan and cook for 10 minutes or until golden and crispy, you may need to add a dash of olive oil.

Step 4
Remove the potatoes from the pan and set aside. Add two tablespoons of olive oil and add the vegetables, sauté for 5 minutes. Add the potatoes and speck back to the frying pan and toss to combine.

Step 5
Prepare the barbecue for indirect cooking over medium heat (180-230°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet. Crack the eggs on top of the potato mixture and continue to cook over indirect medium heat for 10 to 15 minutes or until the eggs are cooked to your liking.

Step 6
Remove the frying pan from the barbecue and top with the parsley (or coriander), avocado and salsa.