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Boerewors Breakfast Hash on the Ninja Woodfire Grill

Forget plain old cereal; this Boerewors Breakfast Hash will change the way you think about mornings. Packed with the rich, spicy goodness of South African Boerewors sausage and combined with crispy potatoes, vibrant veggies, and oozy mozzarella, this dish is a game-changer. Made on the Ninja Woodfire Grill, it's perfect for those who love a BBQ twist to start their day. Garnish it with smoked paprika or hot sauce for extra flair, and you’ve got a breakfast worth waking up for.

Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Beginner
Cooking Temp: 180  C
Servings: 4
Estimated Cost: 15
Calories: Approximately 450 per serving
Best Season: Suitable throughout the year
Ingredients
    For the Hash:
  • 500 Grams Boerewors sausage (Coarse-ground, South African-style)
  • 4 Large Potatoes (Diced, skin on for extra crunch)
  • 1 Bell pepper (Diced)
  • 1 Onion (Diced)
  • 1 Splash Olive oil
  • 200 Grams Grated mozzarella (Optional but recommended for gooey goodness)
  • Salt To taste (Use sea salt for extra flavour)
  • Black pepper To taste
    • For the Eggs:
  • 4 Large Eggs
  • Salt To taste
  • Black pepper To taste
    • Optional Garnishes:
  • 1 Handful Fresh parsley (Chopped)
  • 1 Pinch Smoked paprika
  • 1 Dash Hot sauce
Instructions
  1. 1
    Prepare the Grill:
    • Preheat the Ninja Woodfire Grill to 180°C.
    • Add a splash of olive oil to the preheated flat plate.
  2. 2
    Cook the Sausage:

    Place the Boerewors sausage on the flat plate and cook until it reaches an internal temperature of 60°C (approximately 5-7 minutes). Remove and set aside.

  3. 3
    Cook the Veggies:

    Add the diced potatoes, bell pepper, and onion to the same plate. Season with salt and black pepper. Cook until softened, about 10 minutes, stirring occasionally to ensure even cooking.

  4. 4
    Combine Ingredients:

    Slice the cooked Boerewors into bite-sized pieces and add back to the flat plate, mixing with the softened veggies.

  5. 5
    Add Cheese and Eggs:
    • Sprinkle grated mozzarella evenly over the hash.
    • Create small wells in the mixture and crack the eggs into them.
  6. 6
    Finish Cooking:

    Cook with the lid open or closed, depending on your egg preference. This should take about 5-7 minutes, or until the eggs are done to your liking and the cheese is melted.

  7. 7
    Garnish and Serve:
    • Sprinkle with fresh parsley, smoked paprika, or a dash of hot sauce for an added kick.
    • Serve directly from the flat plate for that backyard BBQ vibe.
Note

Temperature Check: Boerewors should reach a final internal temperature of 71°C to be fully cooked.

Versatility Tip: Feel free to swap mozzarella with cheddar or add your favourite BBQ rub to the potatoes for extra flavour.

Lid Open vs. Closed: Leaving the lid open gives softer eggs, while closing it steams them slightly for a firmer texture.

Keywords: Boerewors, breakfast hash, Ninja Woodfire, BBQ breakfast, South African sausage, breakfast recipes, hash recipes
Read it online: https://www.smokeandsear.world/BBQ-recipes/boerewors-breakfast-hash-on-the-ninja-woodfire-grill/

Thank you for trying out this recipe! I hope it brings joy and flavour to your table. For more delicious recipes and BBQ tips, visit Smoke & Sear. Happy grilling! Cheers, Lee.